Sweet Pickled Banana Peppers Recipe for Sandwiches and Snacks

Sweet, tangy, and just the right amount of heat, these Candied Banana Peppers make an irresistible topping for burgers, hot dogs, grilled sausages, or straight from the jar. With bold flavor and a subtle Southern BBQ twist, this easy recipe belongs in your fridge.

Ingredients for Candied Banana Peppers

• Fresh banana peppers (sliced)
• Apple cider vinegar
• Granulated sugar
• Granulated garlic
• Turmeric
• Celery seed

Step-by-Step Directions for Candied Banana Peppers

1. Slice the peppers: Cut into rings about 1/4 inch thick. Rinse in a colander to remove most seeds if you want a milder result.

2. Make the brine: In a large pot or Dutch oven combine apple cider vinegar, sugar, granulated garlic, turmeric, and celery seed. Heat over high, whisking occasionally until it reaches a full rolling boil. Reduce heat and simmer for 5 minutes.
3. Add the peppers: Return the brine to a boil, add the sliced banana peppers, then cook at a full rolling boil for 4 minutes.

4. Pack into jars while hot: Use a slotted spoon to fill sterilized canning jars with the pepper rings.
5. Boil the syrup: Return the apple cider mixture to a rolling boil and cook for 6 minutes, stirring occasionally to prevent boiling over.
6. Fill jars with brine: Remove from heat and carefully ladle the hot brine over the peppers in each jar, leaving about 1/4 inch headspace.
7. Seal the jars: Release any trapped air by sliding a knife around the inside edge of the jar, wipe rims clean, and seal with two-piece canning lids without over-tightening.
8. Cool and store: Let jars cool, then refrigerate for immediate use. For shelf-stable preservation, process jars in a hot water bath for 10 minutes.

Recipe Tips & Variations

• Substitute jalapenos for a spicier version.
• Flavors deepen after about 2 weeks—patience pays off.
• Coarsely chop the finished peppers to use as a relish.

These Candied Banana Peppers are a small but mighty addition that lifts grilled meals and sandwiches. They’re simple to prepare, store well, and are a great way to enjoy fresh garden produce year-round.

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Candied Banana Peppers

Candied Banana Peppers are a sweet-and-spicy condiment for burgers, hot dogs, sandwiches, and more. Easy to make and full of bold flavor.

Prep Time15 minutes mins

Cook Time20 minutes mins

Course: Sauces

Cuisine: American

Keyword: condiments

Servings: 60 1/2 pints

Calories: 85kcal

Ingredients

• 10 cups banana peppers sliced (about 3 pounds)
• 2 cups apple cider vinegar
• 6 cups granulated sugar
• 1 tablespoon granulated garlic
• ½ teaspoon turmeric
• ½ teaspoon celery seeds

Instructions

• Slice the peppers into rings, about 1/4 inch thick. Rinse in a colander to remove seeds if preferred.
• Combine vinegar, sugar, garlic, turmeric, and celery seed in a large pot. Bring to a rolling boil, then reduce and simmer 5 minutes.
• Return the brine to a boil, add sliced peppers, and cook at a full boil for 4 minutes.
• Fill sterilized jars with the hot peppers using a slotted spoon.
• Boil the syrup again for 6 minutes, stirring occasionally.
• Ladle hot brine over the peppers in each jar, leaving 1/4 inch headspace.
• Remove air bubbles with a knife, wipe rims, and apply two-piece canning lids without over-tightening.
• Cool, then refrigerate. For shelf-stable jars, process in a hot water bath for 10 minutes.

Notes

• Use jalapeños for a spicier variation.
• Flavor improves after about 2 weeks of resting in the jar.
• Chop the peppers to use as a relish or sandwich spread.

Nutrition

Serving: 2g | Calories: 85kcal | Carbohydrates: 21g | Protein: 0.4g | Fat: 0.2g | Sugar: 20g