Pickled Hot Banana Peppers & Onions
Pickled Hot Banana Peppers & Onions are a great way to use up peppers from the garden. Use these pickled peppers and onions as a spicy condiment on anything that needs a little kick! Perfect on sandwiches, burgers, and antipasto platters!
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Man, do I love pickled foods! They make great additions to sandwiches, salads, nachos, antipasto platters, and well, basically anything!
In addition to those, these Pickled Hot Banana Peppers & Onions are also great in a Bloody Mary, on Italian sub sandwiches, and of course, on pizza!
In addition to the requisite dill pickle spears, my fridge is stocked with all kinds of pickled goodies!
From the expected items like jars of pepperoncini peppers, Italian Pickled Vegetables (giardiniera), olives, and jalapenos, to the non-traditional items like pickled cauliflower, spicy okra, and Mexican hot carrots.
The great thing about having a garden is that you have access to fresh produce whenever you want, and sometimes, a lot of it!
Case in point with my hot banana pepper plant. What is one to do with a boat-load of those gorgeous peppers? Pickle them of course! Throw in some garlic, onion, and spices and you have yourself one amazing jar of goodness!
There are many variations of similar peppers and names for them. There are regular banana peppers that might be labeled “sweet banana peppers.”
Then there are the myriad names for the spicy ones: Hungarian Wax Pepper, Hot Wax Pepper, and Hot Banana Pepper. These peppers are spicy – they vary in spice level, but are generally somewhere between a jalapeno and a serrano.
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Ingredients needed for this recipe (scroll down to recipe card for complete recipe):
- Hot banana peppers
- Onion
- Garlic
- Dried bay leaf
- Mustard seeds
- Coriander seeds
- Black peppercorns
- Water
- White vinegar
- Pickling salt
How to serve Pickled Hot Banana Peppers?
Anything you want! They make a fantastic crunchy, spicy addition to sandwiches.
I also use them like I would a pepperoncini and add them to my salads.
Put them on a toothpick and enjoy with a Bloody Mary.
One of my favorite ways to eat them is by creating a little snack plate with slices of cheese and salami and some crackers.
The spice and vinegary nature of these really balance the rich flavors of the cheese and salami, so it’s a perfect pairing…with a glass of wine of course!
Looking for more pickle recipes? Here are some favorites:
- Habanero Garlic Pickles
- Garlic Dill Pickles (shown below)
- Middle Eastern Pickled Turnips
- Pickled Mexican Hot Carrots
- Italian Pickled Vegetables (Giardiniera)
If you’re like me and enjoy pickled/spicy condiments, try my Chicago-Style Hot Giardiniera
It’s a mix of diced carrot, cauliflower, jalapeno, serrano, celery, garlic, and green olives. It’s brined and then preserved in oil until you use it to top your Slow Cooker Italian Beef Sandwiches. Delish!
Frequently Asked Questions
How long do the pickled peppers & onions last?
Using the freshest produce possible, they should last 1-2 months in the refrigerator.
Can I use regular banana peppers instead of Hot Banana Peppers?
Yes! My family loves spicy food, so we use the peppers I grow, which are hot banana peppers, but regular banana peppers are great too!
My Quick Pickle Cookbook: 10 Easy Recipes + Bonus Pickling Guide (pictured below) is an eBook filled with 10 delicious pickle recipes all in one convenient location!
It includes a bonus pickling guide to help you get started!
NOTES:
- The peppers will turn colors as they ripen on the plant. They’re ripe when they’re yellowy green and will turn red if left on the vine. All colors are delicious, but sometimes the longer they’re left on the vine, the spicier they get.
- I used a yellow onion in this recipe, but feel free to use whatever kind of onion you like, but note that if you use a red onion, the brining solution will turn pink!
- If you need a pickling jar, this 32 oz. wide mouth jar is great.
Pickled Hot Banana Peppers & Onions
Equipment
Ingredients
- 1 cup sliced onion about 1 medium onion
- 1 1/2 cups sliced hot banana peppers about 10 peppers
- 3 garlic cloves sliced into slivers
- 1 bay leaf
- 1/4 tsp. mustard seeds
- 1/4 tsp. coriander seeds
- 1/2 tsp. black peppercorns
- 1 tbsp. pickling/canning salt
- 1 cup water
- 1 cup white distilled vinegar should have 5% acidity on label
Instructions
- Add onion, peppers, garlic, baby leaf, mustard seed, coriander seed, and black peppercorns to jar.
- In a small sauce pan, add water, vinegar, and salt and bring to a boil. When salt has dissolved, pour the liquid over the veggies and spices in the jar.
- Wait for the jar to come to room temperature, seal with the lid and refrigerate.
- Wait a day for optimal flavor. Keep refrigerated. Will last several weeks in the fridge.
Did you make this recipe? Rate it and let me know in the comments below! ♥
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Hi,
I really like your recipe but want to keep them longer. Can I use your recipe and put the jars in a hot water bath?
Thanks so much!
Hi Susan! Thank you so much! I developed this recipe for quick pickling, so I don’t have any information on canning. Sorry! If you use white vinegar that has 5% acidity and follow the recipe, they should stay good for several weeks. Enjoy!