The Forks blog

In a pickle

Written by Gretchen McKay on

pickled peppers

Question: What to do with the giant bag of banana peppers PG Food Editor Bob Batz got me at the last  Mt. Lebanon Farmers Market of the year?

Answer: Pickle them, of course!

This recipe from Serious Eats couldn't be quicker (less than 10 minutes) or easier (no water bath). Enjoy the finished product on top of sandwiches or pizza, or right from the jar.  

Quick Pickled Banana Peppers
1 cup water
1 cup white vinegar
1/2 cup sugar
1 teaspoon salt
8 to 10 banana peppers, stems removed and thinly sliced (about 3 cups)

Combine water, vinegar, sugar and salt in a small saucepan. Bring to a boil, stirring until sugar and salt dissolve. Turn off heat, and add banana peppers. Stir for 15 seconds, or until peppers soften. Peppers should be mostly submerged in liquid. Allow to cool to room temperature. Drain liquid until peppers are just covered. Store peppers in a sealed container in refrigerator for up to 2 months.

Makes 2 pints banana peppers.

Gretchen McKay photo

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