Candied Banana Peppers

Sweet, tangy, and just the right amount of heat—these Candied Banana Peppers are an irresistible topping for burgers, hot dogs, grilled sausages, or even straight from the jar. If you’re into bold flavors with a Southern BBQ twist, this recipe belongs in your fridge.

Ingredients for Candied Banana Peppers

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

Step-by-Step Directions for Candied Banana Peppers

1. Slice the peppers into rings, about 1/4 inch thick. You can rinse them well in a colander to remove most of the seeds if you prefer a milder bite.

2. Make the brine: Combine vinegar, sugar, garlic, turmeric and celery seed in a large pot or dutch oven. Cook over high heat, whisking occasionally and bringing the mixture to a full rolling boil. Reduce to simmer, cooking 5 minutes.
3. Add the peppers– Return mixture to a boil and add the sliced banana peppers. Bring to a full rolling boil and cook 4 minutes.

4. Pack into jars while hot – using a slotted spoon to fill sterilized canning jars.
5. Boil the Syrup – Return the apple cider mixture to a rolling boil, cooking 6 minutes. Stirring occasionally so that it doesn’t boil over.
6. Fill Jars with Brine -Remove from heat and carefully ladle brine over the banana peppers filling the jars, leaving about 1/4 inch of space at the top.
7. Seal the Jars – Stick a knife down into the jars to remove any air bubbles. Wipe rims and seal with lids. Top with 2 piece canning lids, do not over tighten.
8. Cool and refrigerate – or process in a hot water bath for 10 minutes if you want to shelf-stable preserve them.

Recipe Tips & Variations

• Use jalapeno peppers for a spicy twist.
• These get better after about 2 weeks the flavor deepens!
• Coarsely chop the peppers for relish.

These Candied Banana Peppers are one of those little extras that take your grilled meals to the next level. They’re addictively good and super simple to make and a great way to enjoy your garden produce all year long.

Let us know if you try this Candied Banana Peppers Recipe —drop a comment and a rating below.

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Candied Banana Peppers

Candied Banana Peppers are the perfect sweet and spicy topping for burgers, hot dogs, sandwiches, and more. Easy to make and packed with 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. You can rinse them well in a colander to remove most of the seeds if desired.
• Combine vinegar, sugar, garlic, turmeric and celery seed in a large pot or dutch oven. Cook over high heat, whisking occasionally and bringing the mixture to a full rolling boil. Reduce to simmer, cooking 5 minutes.
• Return mixture to a boil and add the sliced banana peppers. Bring to a full rolling boil and cook 4 minutes.
• Pack into jars while hot – using a slotted spoon to fill sterilized canning jars.
• Return the apple cider mixture to a rolling boil, cooking 6 minutes. Stirring occasionally so that it doesn’t boil over.
• Remove from heat and carefully ladle brine over the banana peppers filling the jars, leaving about 1/4 inch of space at the top.
• Stick a knife down into the jars to remove any air bubbles. Wipe rims and seal with lids. Top with 2 piece canning lids, do not over tighten.
• Cool and refrigerate – or process in a hot water bath for 10 minutes if you want to shelf-stable preserve them.

Notes

• Use jalapeno peppers for a spicy twist.
• These get better after about 2 weeks the flavor deepens!
• Coarsely chop the peppers for relish.

Nutrition

Serving: 2g | Calories: 85kcal | Carbohydrates: 21g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 61mg | Fiber: 1g | Sugar: 20g | Vitamin A: 70IU | Vitamin C: 17mg | Calcium: 4mg | Iron: 0.1mg

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