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Fried And Pickled Sweet Banana Peppers: Recipe For Canning

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We created this pickled sweet banana peppers recipe so we’d always have a tasty side dish ready to go with any roasted, braised, smoked, or fried meats—and to add something special to our charcuterie boards. And trust us, these pickled peppers do not disappoint! Served alongside our other crowd-pleaser, adjika, it is always the first to disappear from the board and the plates.

What are sweet banana peppers and how are they different from spicy banana peppers?

Named for their resemblance to bananas in both shape and hue, sweet banana peppers and spicy banana peppers are both varieties of banana peppers. They’re often harvested at around 2–3 inches in length but can grow longer.

The primary difference between the two lies in their capsaicin content (the compound responsible for heat). Sweet banana peppers have little to no capsaicin, making them a mild version of the banana peppers. In contrast, spicy banana peppers come with a noticeably higher capsaicin content, giving them a gentle heat.

Sweet Banana Peppers

  • Flavor: Mild, slightly tangy, and sweet without much (if any) heat. They’re great for people who enjoy the flavor of peppers without spice.
  • Appearance: Sweet banana peppers are typically pale yellow to yellow-green when young and can mature to a bright orange or red. They look very similar to their spicier counterparts, with a long, tapered shape.

Spicy Banana Peppers

  • Flavor: Similar in taste to sweet banana peppers but with a kick of heat. They usually have a more pronounced spiciness, although it’s generally still mild compared to other chili peppers.
  • Heat Level: These peppers register slightly higher on the Scoville scale, often in the 100–500 SHU range. They can be hotter depending on the variety, but they’re usually mild enough for most people.
  • Appearance: Nearly identical to sweet banana peppers in size, shape, and color, which can sometimes make it tricky to tell them apart by looks alone.

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Important Note About the Brine Ingredients

The amount of brine ingredients you need depends on the number of 16 oz. (500 ml) jars you’re using, not the weight of the peppers. This recipe lists brine ingredients for one jar only.

If you’re making more than one jar, simply multiply the amounts listed by the number of jars you’re using.

Yield:

We used 4.5 pounds (2 kg.) of banana peppers for this recipe. The resulting yield was six 16 oz. (500 ml) jars. You will need roughly 1 lb. (450 g) of banana peppers to fill each jar.

Pickled Roasted Bell Pepper Preparation steps:

ingredients required to fry and then pickle banana peppers
pickled banana peppers recipe ingredients
make a horizontal side cut in each banana pepper
make a horizontal side cut in each banana pepper
wait for oil to come to a boil before proceeding with adding the peppers
wait for oil to come to a boil before proceeding with adding the peppers
banana peppers getting fried in batches to ensure that they are not overcrowded in a pan
do not overcrowd the frying pan – process banana peppers in batches
Pack fried banana peppers into the canning jars on top of the brine ingredients
Pack fried banana peppers into the canning jars on top of the brine ingredients
firmly pressing banana peppers ensures that they release their juices into the jar
firmly pressing banana peppers ensures that they release their juices into the jar

Easy Pickled Sweet Banana Peppers Recipe for Canning

This pickled sweet banana pepper recipe combines crisp banana peppers, sunflower oil, fresh garlic, parsley, sugar, salt, and a touch of white wine vinegar for a perfectly tangy, flavorful bite. With simple ingredients and an easy canning process, you’ll have a vibrant side dish that’s as addictive as it is versatile – perfect for meats, salads, or charcuterie boards.
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Ingredients

For the Peppers:

  • 5.5 lb. banana peppers 2.5 kg
  • ¼ bunch parsley with stems
  • 4 whole garlic cloves
  • 1 cup sunflower oil
  • ½ cup white wine vinegar
  • 2 bay leaves
  • 1 tbsp. sugar
  • 1 tbsp. + 1 tsp. salt

For the Brine (Per EACH 16 oz. Jar):

  • 1 tbsp. pickling salt
  • 1½ tbsp. sugar
  • 2 tbsp. white wine vinegar
  • 2 garlic cloves thinly sliced
  • 3 whole peppercorns white or black
  • 1 whole clove

Instructions

Prepare the Banana Peppers:

  • Wash and dry the banana peppers. Trim the stems, but don’t remove them entirely.
  • Make a horizontal cut along each pepper’s side. Do not remove the seeds.

Fry the Banana Peppers:

  • Wash and dry the parsley.
  • Place parsley in a wide, shallow pot or large frying pan.
  • Add salt, sugar, sunflower oil, vinegar, whole garlic cloves, peppercorns, and bay leaves to the pot. Stir to combine; this will be the frying mixture.
  • Bring the frying mixture to a boil over medium-high heat, then lower the heat to medium.
  • Add banana peppers in a single layer (no overlapping). Fry the peppers on all sides until they become slightly translucent and soften, 7 to 10 minutes.
  • Fry banana peppers in batches, if necessary.
  • Transfer each batch of fried peppers to a bowl, cover with a lid or plastic wrap, and let rest for one hour to soften. Begin timing once all peppers are fried and sitting in a bowl.
  • Keep any juices released during the resting period.

Pack and Brine the Peppers:

  • Use clean, sterilized jars and add the brine ingredients: salt, sugar, vinegar, sliced garlic, peppercorns, and cloves.
  • Firmly pack the fried banana peppers into each jar, pressing them to release more juice.
  • Pour any juices from the resting peppers into the jars, ensuring that peppers are completely covered with liquid.
  • If the peppers aren’t fully covered, top off with freshly boiled hot water, leaving ½ inch (1.25 cm) of headspace.

Process the Jars:

  • Follow the recommended hot water bath or steam canning times for your altitude and jar size to process the jars safely.
Not sure how to sterilize canning jars? Find the answer about “dos and don’ts” of canning jars sterilization.

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot
  Process Time at Elevations of:
Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Pints (16 oz, ~500ml) 20 min 25 min 30 min
 
Preserve Type Pickles | Side Dish
Cuisine Mediterranean
Keyword can sweet banana pepper | how to can sweet banana pepper | pickled banana pepper | Pickled banana pepper canning recipe | sweet banana pepper | sweet banana pepper canning recipe | sweet banana pepper pickled | sweet banana pepper preserve recipe | sweet banana pepper recipe | sweet banana peppers pickled recipe

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

Frequently Asked Questions

Can I use spicy banana peppers instead of sweet ones?

Absolutely! If you prefer a bit of heat, feel free to swap sweet banana peppers for spicy ones in this recipe.

What is a good banana pepper substitute in this recipe?

Sweet Pepperoncini peppers are an excellent substitute—they have a similar flavor and appearance, though they’re often slightly more bitter and wrinkled. They’re ideal for pickling and work perfectly in this recipe.

Sweet Pepperoncini peppers botanical illustration - Generated with AI

Can I skip water bath processing?

If you’ve read our recipes before, you might know that we occasionally provide guidance on how modern canning methods can be substituted with an old-fashioned open kettle canning method. However, this is not one of those recipes. Because of the way these peppers are prepared and the marinade (brine) used for pickling these banana peppers, it’s critical to process these sweet banana pepper preserves in either a boiling water bath canner or an atmospheric steam canner (not to be confused with a pressure canner). Not sure what atmospheric steam canner is? We have just the answer!

Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners.

Want to learn more? Read our steam canners review.

What’s the best way to use these canned sweet banana pepper pickles?

Here are some of the ideas of how to use these pickled sweet banana peppers:

  • Sandwich Topping – Upgrade any sandwich, burger, or wrap by layering a few slices of pickled banana peppers.
  • Pizza Garnish – Scatter them over pizza for a bright, briny contrast to the cheese and sauce. They pair especially well with pepperoni, sausage, or veggie pizzas.
  • Salads – Chop and toss pickled banana peppers into green salads or pasta salads. They work especially well with Mediterranean-inspired ingredients like olives, cucumbers, and feta.
  • Charcuterie Boards – Serve them alongside cheeses, cured meats, and olives on a charcuterie board. They’re perfect for balancing out rich flavors.
  • Appetizer Plates – Place them on an antipasto platter with pickles, olives, roasted peppers, and marinated artichokes for a vibrant spread.
  • Egg Dishes – Chop them up and add to scrambled eggs, omelets, or frittatas. The acidity of these pickled banana peppers will cut through the richness of the eggs beautifully.

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