How To Pickle Banana Peppers Like Subway

This pickled banana peppers recipe delivers crisp, crunchy, sweet banana peppers that are perfect for snacking or topping salads and sandwiches. Learn how to pickle banana peppers with Chili Pepper Madness.

My banana pepper plant went crazy this year and produced a ton of banana peppers. Its difficult to eat them all up before they go bad, so it is best to preserve your peppers in various ways so you can enjoy them after the season has long ended.

There are many ways to preserve your peppers, but one of my favorites is pickling. Pickled peppers last a long time in the refrigerator, and even longer if you run them through a water bath. Banana peppers are perfect for pickling because they have somewhat thicker walls, which helps them stay crunchy for longer.

Ive pickled banana peppers for many years and they remain crunchy in the jar months after pickling. Talk about delicious! Pickling is easy, and while there are various seasonings and ingredients you can add to your pickled peppers, I have a few preferred ingredients, though the recipe is easily adaptable.

Banana peppers are great for growing. The plants are productive, and the peppers are rather mild, measuring in at only 0-500 Scoville Heat Units on the Scoville Scale. Its a mild, medium-sized chili pepper with a tangy, slightly sweet taste, much milder than your typical jalapeno pepper. Theyre awesome for every day cooking, but especially for pickling, making them quite popular.


  • Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  • Pour brine over peppers to within ½” of the top.
  • Wipe off the rim and put lid and ring on.
  • Store in the fridge.
  • Leave for 1 week or longer to let peppers marinate (if you can wait that long to dig in.)
  • How To Pickle Banana Peppers Like Subway


    Banana peppers arent hot at all but pickling them gives them a whole other level of flavor. You can even use these as a substitute for peperoncini in many recipes. I am really pleased with how these turned out. This recipe will make two pints. But obviously, you can double or triple the recipe for more.

    How To Pickle Banana Peppers Like Subway

    How long do pickled banana peppers last in the fridge?

    While pickled banana peppers are typically eaten as a condiment, they can also be used in tacos and salads. In order to ensure that you’re eating the freshest possible produce, it’s important to know how long these pickled banana peppers will last in your fridge.

    Generally, pickled banana peppers last between 2-6 months in the fridge. The length of time that pickled banana peppers will stay fresh in the fridge depends on whether you opened it before or you are keeping them refrigerated with an airtight lid for consumption in the winter seasons when these peppers are out of season.

    Pickled banana peppers will preserve in the fridge for at least a month, and frequently up to 6 months. If you want to keep them for a longer period, leave off the garlic and treat the jars or containers in a hot water bath for above 10 to 20 minutes.


    How do you keep banana peppers crisp when canning?

    Create brine from 1 gallon boiling water and 1/2 cup kosher salt. Allow the brine to boil down for 20 minutes before adding the peppers. Refrigerate the brine and peppers for one to two days. Remove the peppers from the brine and rinse them well under a cool tap.

    What is the best way to preserve sweet banana peppers?

    If you have a surplus of banana peppers at the end of the harvest, you may try to preserve their sweet flavor by pickling or freezing them. Pickling peppers is best when using them for a garnish. Freezing peppers will preserve them until you add them to a cooked recipe throughout the year.

    How do you preserve pickled banana peppers?

    If you’re getting them jarred, they aren’t overwhelmingly spicy unless you’re specifically buying hot banana peppers. It sort of tastes like a pickled pepper. But then again, it IS a pickled pepper! They also keep a crunchy texture, similar to a fresh pepper even after being pickled.

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