Pickled Banana Peppers make a distinctive, tasty condiment fabulous for just about any cookout – on hot dogs, hamburgers, potato salad, coleslaw… festive!
These Pickled Banana Peppers are a favorite of friends I grew up with in Virginia, who grow their own banana peppers (and bell peppers, jalapenos, and many more). They make a great condiment for all kinds of cookout food like hot dogs, hamburgers, grilled meats. Try garnishing your potato salad and coleslaw with them. They’re colorful and add a nice accent – not very hot.
You can also make them with other mild peppers, like Hungarian, wax, Cubanella, sweet cherry, bells. The recipe is great with mild peppers, but you can punch it up a bit by adding a jalapeno or serrano. If you use all hot peppers, it’s a very different dish … to be used in moderation instead of heaping them on hot dogs or hamburgers.
These don’t need a hot water bath – they seal easily in 1-cup jars. You’ll still want to make sure they sealed – the vacuum will make the lid pop when opened. Here you see them on hot dogs – yummy piled on top with lots of ketchup and mustard.
Got some cookouts coming up? Start setting some of these Pickled Banana Peppers aside now!
- ½ lb fresh banana peppers, seeded and sliced into rings
- Pickling juice:
- 2 cups distilled white vinegar, 5% acidity
- ¾ cup white sugar
- ½ tsp mustard seed
- ½ tsp celery seed
- Place peppers in half-pint sterilized jars.
- Bring vinegar, sugar, mustard seed, and celery seed to a rolling boil.
- Pour on the hot pickling juice to ½ inch from top of jars, making sure no juice is on the lip of the jars.
- Place lids and screw on bands fingertip tight; leave for 2 weeks or more.
- Best eaten when refrigerated.
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