Step 1: Prepare the peppers
Wash the banana peppers thoroughly and pat them dry.
Remove the stems and slice the peppers into thin rings. If you prefer a milder pickle, remove the seeds and membranes.
Place the sliced peppers into clean glass jars, leaving some space at the top.
Step 2: Make the pickling liquid
Add the white vinegar, apple cider vinegar, sugar, mustard seeds, and celery seeds to a medium saucepan.
Place over medium heat and stir until the sugar completely dissolves.
Bring the mixture to a gentle simmer.
Step 3: Pour the brine over the peppers
Carefully pour the hot vinegar mixture over the sliced banana peppers until they are completely covered.
Use a clean utensil to gently press the peppers down and release any large air bubbles.
Step 4: Cool the jars
Allow the jars to cool uncovered until they reach room temperature.
Once cooled, seal the jars with clean lids.
Step 5: Refrigerate
Place the jars in the refrigerator.
For the best flavor, allow the peppers to marinate for at least 24 hours before eating. The flavor will become stronger and more developed after several days.
Step 6: Serve
Enjoy these sweet-and-tangy banana peppers straight from the jar or add them to:
- Burgers and sandwiches
- Pizza
- Salads
- Tacos
- Grilled chicken
- Sausages
- Charcuterie boards
Storage
This recipe should be treated as a refrigerator pickle, not a shelf-stable canning recipe. Keep the peppers refrigerated and use clean utensils when serving.
Tip: If you like your pickled peppers less sweet, reduce the sugar slightly. For more heat, add a few sliced jalapeños or red pepper flakes.
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