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This easy Pickled Peppers recipe makes a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in so many dishes from pizzas to soups and salads!

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com

I’ve mentioned before how my pepper plants have been producing so many peppers that I can barely keep up with them this year. While I’m certainly not complaining since I’ve gotten more than my money’s worth from those few little seeds we planted, I definitely don’t want them to go to waste!

All summer long, we’ve enjoyed them with our salads and just munching on them along with our suppers, but I knew I needed a way to preserve them so that I could use them throughout the winter and into the spring before next year’s plant gets up and going.

That’s when I pulled out my jars and decided to pickle my abundance of them. They are perfect to use to use in so many dishes! Some of my favorites are to use my pickled banana peppers on a Greek Salad, on even on a pizza, or sandwiches. I love to use my pickled jalapeno peppers on even on top of soups, chilis, tacos, hotdogs, and any recipe that calls for jalapenos. But really, the possibilities are just endless!

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com

To make my pickled peppers, you begin with fresh peppers of any type you are pickling – banana peppers are shown here, but again, you can use jalapeno, serrano, etc. I’ve written my recipe based on making one quart of pickled peppers, you can easily scale the recipe based on your needs from that.

You’ll want to make sure that you clean your peppers extremely well and then slice them into rings. If you use this recipe for pickled jalapenos, make sure you take into account the heat of the peppers and their seeds when you make it. For banana peppers, I’ve always found it just fine to leave the seeds. If you’d prefer though, just remove them.

Meanwhile, you’ll want to have sterilized your jars and prepare your vinegar, sugar and salt. Once you have your pepper slices packed into your jar, carefully pour the hot liquid over the peppers and top with the lid and ring, leaving 1/2-inch of headspace.

Refrigerate up to 1 month or you can process the peppers in a boiling water bath according to the altitude where you live. You’ll want to place the jar in a cool place for 24 hours, until the jar has properly sealed. Once sealed, you can transfer the peppers to your pantry for up to a year and a half.

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com

Here’s my Pickled Peppers recipe. If you love banana peppers as much as we do, make ’em soon!

5 from 11 votes

Easy Pickled Peppers Recipe

Canning 15 mins

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com
Prep Time 10 mins
Cook Time 5 mins
Servings 1 quart
Course Appetizer, Seasoning
Cuisine American
Author Robyn Stone | Add a Pinch
Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more!

Ingredients  

  • 4 cups peppers banana, jalapenos, serrano, etc, cut into 1/4- inch rings
  • 2 cups vinegar
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt

Instructions 

  • Place pepper rings in a sterilized quart jar. Set aside.
  • Place vinegar, sugar, and salt in medium non-reactive saucepan, stirring until salt and sugar is dissolved. Bring to a boil over medium heat. Pour over peppers, leaving 1/2-inch headspace in jar. Seal the jar.
  • Refrigerate the peppers up to one month or process in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet.
  • Allow at least 24 hours before opening the peppers for the best flavor.

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Robyn xo

Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more! // addapinch.com

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Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




Comments

  1. yummy. I have never “canned” before. Your method sounds less complicated. so I don’t have to submerge the filled jars in hot water and all the other canning steps? They will be good without refrigeration? Thank you Robyn.

    1. Hi Betty,
      You will need to make sure that your jars are sterilized, but you don’t have to do a water bath canning step once the jars are filled. Once canned properly, they do not have to be refrigerated until they are opened. I hope that helps!

    1. 5 stars
      This turned out great. Peppers grow great where I live so you get a ton even with a few plants, and I was looking for a easy, basic pickling recipe to take care of the extras. I used this for banana and jalapeño peppers and it worked really well for both.

    2. Hi EJ,
      I’m so glad you are enjoying this recipe! It’s always been a favorite in my family. Thanks so much! 🙂

  2. I also can pickled peppers but I always add jalapeño or other type hot pepper to give it some heat. Need to experiment some on type of pepper and how much heat you want.

  3. do you use white vinegar or apple cider vinegar? I have seen recipes that call for each one so I wanted to check. Thank you

  4. Hey just wanted to know will the peppers stay crisp??? Or turn soggy made some last year (not your recipe) and they where soggy I have so many peppers would like to try to can again without it taking all day

  5. Yes, the lids seal without a water bath. Diana, I am adding some garlic and a jalapeno (small, whole) to mine.

    1. The boiling liquid you pour over the peppers into the jar when you put the lid on it and let it cool it deals the jar

  6. I’ve used this recipe for the last 2 summers and it is wonderful. So diverse. One of my recipients who receives the banana peppers eats them right out of the jar!!! They are just that good. Thanks so much Robyn! EASY RECIPE!!

  7. I was hoping to can some pickled cauliflower… could i use same technique??? Since im not waterbathing?? 

  8. Can You use this method but keep the peppers whole? Or do I have to use the longer canning method if I keep them whole?

    1. I would think you could make them whole. I would poke a hole in each pepper to allow the brine to penetrate the peppers.

    1. Hi Nell!
      No, not the fridge, just a cool place in the house where they can sit undisturbed until each jar has sealed.
      Hope you enjoy them! xo

  9. So simple and very good!  I used hot banana peppers.  The pickling toned down the heat a bit.  Delicious!

  10. 5 stars
    The crazy weather this was great for the peppers! I made 3 batches of this recipe so far. They are great but I did the last batch at 10pm and the water was not quite simmering. The jars all sealed but liquid looks a little cloudy in the first couple of jars. Do you think they are ok to use now ?

    1. Hi Shirley,
      I have not made pickled eggs so I’m not sure if you can use this recipe. Sorry I couldn’t help you.

  11. My jars did not seal! Do you think I can save the peppers? Could I keep them in the refrig. or put them all in a large jar and keep in refrig…..or try redoing them and use a water bath? I think I may have left my brine cool down too much….not sure. Help!!

    1. Brenda, I’m sorry. I would think the reason is that you let the brine cool down. It needs to be poured into the jars while it is still boiling. If it has been less than 24 hours since you made your pickles, you can process them in a boiling water bath. Check your jars to make sure there are no nicks in the top of the jar. If so, place the peppers in new jars. You will need to use new lids. I would process quart jars for 15 minutes if you live in an altitude less than 6000 feet and 20 minutes if you it is over 6000 feet. Hope this helps!

  12. You said a mixture of sugar etc., but I don’t know of what or how much. My granddaughter and I are trying to learn to can together. You are starting with a blank slate. LOL So seriously any and all help will be appreciated.

    1. Babs, you should be able to see all the ingredients, amounts, and instructions in the recipe. Hope you and your granddaughter have fun canning together.

    1. I haven’t used apple cider vinegar, Mary, because it can darken some vegetables. The pickles are still good but the presentation may just not be optimum.

    1. I haven’t added garlic to these peppers, Patti, but others have said they have.

    1. I haven’t made these without sugar, Diane, so I can’t tell you how they will turn out.

  13. My peppers became mushy. I used whole banana peppers because my husband prefers them. I followed the directions and put the jars into the water bath for 15 minutes. all the jars sealed within a couple of hours. One the jars cooled down, I opened one and the color was gray and the was very mushy. How can I improve for my next batch?

    1. Dianna, I haven’t had a problem with my pickled peppers being soft or being off color. Some things that could cause these problems are using pan other than enamel or stainless steel to prepare the vinegar solution, using table salt or salt other than canning or kosher salt, using flavored or colored vinegar other than white vinegar, using sugar other than white granulated sugar, or adding ground spices to the brine. Be sure to remove at least 1/16th-inch from the blossom end of pepper because enzymes there can cause peppers to soften. Make sure the peppers are completely covered with the vinegar solution. Also, cutting slits in whole peppers to allow the vinegar solution to penetrate the entire pepper is recommended. I hope this helps.

  14. 5 stars
    Love this recipe – made it twice this summer with both pepperocini and jalapeno peppers. Very easy and tasty. My new go to recipe for pickled peppers, thanks for sharing.

  15. Have done over 20 500ml jars of jalapenos and hot Portugal, everyone loves them. I do have a question though, if I do them in a water bath for 15 minutes are they shelf stable then or still the refrigerator?

    1. Penny, if you process them in the water bath, they should be shelf stable then and won’t need to be refrigerated. Just make sure they seal properly.

  16. I made this recipe with regular peppers not hot peppers. When I went to eat them they were very hot. What makes them hot when all I put in them sugar, vinegar and salt. Could you please help me. Thanks

    1. If they were all sweet peppers, Marie, they should not be hot. If there were any that were hot peppers in the ones you preserved, that could make them hot.

  17. Not sure I understand how the water bath works. Do I put peppers and brine in jar, seal with lid and then boil in a water bath for 15mins with lid on??? Do I let them just cool on counter after?

    1. Scott, you will follow the recipe instructions through Step 2 where you seal the jar. If using a water bath, you would then place the sealed jars upright in a water bath canner and cover with 1 inch water. Place lid on the canner. Bring to a boil and boil for 15 minutes or according to your altitude. Remove from the canner and place upright on a dry towel and leave for at least 24 hours. Make sure the jars seal.

  18. 5 stars
    I used Yellow Banana, Jalapeño and Habanero peppers.
    Very easy recipe. Can’t wait to see how they turn out. I’m sure their going to be spicy. I left all the seeds in. First time trying this recipe.

  19. Can you mix different kinds of peppers in one jar or do you need to separate and make one jar for each kind of pepper?

  20. 5 stars
    I absolutely LOVE this recipe. I used it last year for pickling some peppers and we just finished them up this winter. Quick, easy recipe that has a wonderful flavor. This year I will be using this recipe as well. This is a keeper-thank you for sharing it!

    1. Michelle, I’m glad this recipe worked for you and you are making the pickled peppers again this year. I love how easy it is to make these pickled peppers, too. Thank you.

  21. Sounds great! What is the shelf life on these peppers if I keep them closed in the glass jar?

  22. Do you have a similar recipe that includes also using sometime of oil My mom had a recipe similar to this but also used oil

    1. I have never used either of those peppers, Emily. If you use them, let me know how they taste.

    2. I used Reapers last year and regretted it. I love the heat but the flavor is not good and it tainted the whole jar of peppers in a bad way. To me, Reepers taste a lot like plastic and chemicals.

  23. Can leftover unused pickling liquid be refrigerated and reheated for future use within a few days? I only had a couple pint sized jars and have extra pickling liquid and pepper mixture. I plan on purchasing more jars tomorrow. Thank you.

    1. Patsy, I’m not sure if reheated pickling liquid would be safe to use. I would not use it. However, you might contact your state university extension service and ask for their recommendation.

  24. I made your pickled banana pepper recipe, which was so simple. I packed the peppers tight, hot bathed them, and was done. The peppers have floated to the top, showing an inch of liquid. Will they finally settle back into the liquid?

    1. Rob, sometimes when pickles float it means they were not packed tightly enough. They usually will settle down some after the brine penetrates the peppers more.

  25. Thanks I had never pickled peppers before but now I’m a pro. Thanks to you quick and easy. My friend will love it as a gift for Christmas

    1. Linda, I’m glad this recipe has helped you with making your pickled peppers. This will make a nice gift for your friend.