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Banana Pepper Recipe

Banana pepper recipe for quick refrigerator pickles with golden-yellow turmeric brine and honey-spiced flavor. Sliced banana pepper rings are packed with garlic and dill, then submerged in hot brine for a bright, jar-visible finish.
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Prep Time 15 minutes
Cook Time 10 minutes
rest 2 hours
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Banana peppers
  • 1 lb banana peppers Sliced into rings.
Honey-turmeric brine
  • 1 cup white wine vinegar
  • 0.5 cup water
  • 2 tbsp honey
  • 1 tsp salt
  • 0.5 tsp turmeric
  • 1 tsp mustard seed
  • 0.5 tsp red pepper flakes
  • 2 garlic cloves Smashed.
For the jars
  • 8 fresh dill sprig For each jar.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the jars and peppers
  1. Slice banana peppers into rings, then pack them into 2 sterilized pint jars with a dill sprig and the smashed garlic cloves visible.
  2. Press the peppers down firmly so the jar has room for the brine and the rings stay packed.
Make the honey-turmeric brine
  1. In a Dutch oven, bring the white wine vinegar, water, honey, salt, turmeric, mustard seed, and red pepper flakes to a boil over high heat until the honey fully dissolves.
  2. Continue boiling briefly while stirring so the brine turns a golden-yellow.
Pickle and refrigerate
  1. Pour the hot brine over the peppers, then press down to submerge the rings under the liquid.
  2. Cool the jars to room temperature, then seal and refrigerate for at least 24 hours.
  3. Serve after 2 hours for a quick pickle, with best flavor after 24 hours.

Notes

Pro tip: turmeric will tint the brine a gorgeous golden-yellow—use clear jars so the color looks great. These are quick refrigerator pickles and do not need processing; refrigerate up to 3 weeks. Freezing is not recommended for best crunch. For a lower-sugar version, use a honey substitute that measures 1:1 for pickling.