Homemade Pickled Banana Peppers

Crisp, Delicious with a Smidgen of Heat!


YIELD: 1 jar

PREP TIME: 10 minutes plus 30 to 50 minutes cool time COOK TIME: 0 minutes

TOTAL TIME: 40 to 60 minutes


  • 1 pound Banana Peppers, washed and sliced
  • 1 large clove fresh Garlic, smashed and peeled
  • 3 cups Distilled White Vinegar
  • 2 cups Water
  • 2 tablespoons Kosher Salt
  • 1 tablespoon Sugar


In a medium pot add the vinegar, water, salt, and sugar. Bring to a boil, stirring until the sugar and salt dissolve. Allow to cool.

Meanwhile, add a clove of smashed and peeled garlic clove along with the pepper slices into a pint-size glass mason jar {or whichever sized jar you seem fits best}.

Ladle the cooled pickling liquid over top and secure the lid. Refrigerate for 18 to 24 hours before using.

FOR CANNING: To can these start by following standard canning procedures. Like boiling jars and lids for at least 5 to 8 minutes. Then add in the garlic clove and pack the peppers into a jar and pour in the brine leaving a 1/2 inch to 1 inch space from the top. Run a knife or fork around the inside parameter of the jar to remove any air bubbles. Screw on the caps, place into a pot with water that covers the jar(s) completely and bring to a boil for 10-15 minutes. Carefully remove and allow the jars to cool. The lids should give that tell tale "pop" sound.

Siena Beacham