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Spicy Chipotle Pickled Banana Peppers

These Spicy Chipotle Pickled Banana Peppers pack a smoky, tangy punch with minimal effort! Perfect for adding bold flavor to tacos, sandwiches, and salads.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Condiment
Cuisine: American
Keyword: Banana Peppers, Chipotle, Easy, Pickled, Quick, Spicy
Servings: 4 servings

Ingredients

  • 1 cup banana peppers sliced
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 cloves garlic minced
  • 1 teaspoon chipotle powder
  • 1 teaspoon dried oregano
  • 0.5 teaspoon black peppercorns

Instructions

Step 1: Prepare the Banana Peppers

  • Start by washing your banana peppers thoroughly. Slice them into rings or strips depending on your preference. Removing the seeds is optional — leaving some seeds in will increase the heat level.

Step 2: Make the Pickling Brine

  • In a medium saucepan, combine the distilled white vinegar, water, sugar, and salt. Stir the mixture over medium heat until the sugar and salt are fully dissolved. Once dissolved, remove from heat.

Step 3: Add the Flavorings

  • To the warm brine, add the minced garlic, chipotle powder, dried oregano, and black peppercorns. Stir well to combine all the seasonings evenly.

Step 4: Pack the Peppers

  • Place the sliced banana peppers into a clean glass jar. Pour the hot brine over the peppers, ensuring they are fully submerged. Use a spoon to push down any peppers that float to the top.

Step 5: Cool and Refrigerate

  • Allow the jar to cool to room temperature before sealing it with a lid. Refrigerate the jar for at least 24 hours to let the flavors develop. For best results, wait 2-3 days before enjoying.

Step 6: Serve and Enjoy

  • Once pickled, these spicy chipotle banana peppers are ready to brighten up your meals. Use them as a topping or side for sandwiches, burgers, salads, or add a spicy kick to your favorite dips.

Equipment

  • Medium Saucepan
  • Glass jar
  • Spoon

Notes

  • Use fresh banana peppers and wash them thoroughly to ensure cleanliness.
  • Make sure sugar and salt are fully dissolved in the brine for even seasoning.
  • Always keep peppers fully submerged in brine to prevent spoilage.
  • Refrigerate the pickles and allow at least 24 hours before eating for best flavor.
  • Store leftovers in an airtight jar in the fridge for up to 3 weeks.