Fermented Banana Pepper Pickles

It’s that glorious time of year when the garden is bursting with abundance—and if you’re anything like me, it can feel a little overwhelming. Tomatoes, cucumbers, squash, herbs… and yes, banana peppers. So many banana peppers.

For some reason, banana peppers always felt tricky to preserve in a way that was both quick and flavorful. I’d used them fresh and even canned them before, but nothing ever felt quite as satisfying—until I discovered Fermented Banana Pepper Pickles.

Fermented Banana Pepper Pickles: A Simple, Spicy Way to Preserve the Harvest

Not only are these pickles easy to make, they’re also a hit with my husband and oldest son—both native Texans and lovers of heat. They pile these pickles onto tacos, nachos, eggs, sandwiches… you name it. And while they’re not super spicy (banana peppers are pretty mild), you can easily swap in a hotter variety or mix in a few jalapeños if you want to turn up the heat.

So if you’re staring down a pile of banana peppers and wondering what on earth to do with them, give Fermented Banana Pepper Pickles a try. They’re quick, flavorful, and full of health benefits—and they just might become your new favorite way to spice up a meal.

Let me know if you try them—I’d love to hear how they turn out!

Why Fermented Foods Are So Good for You

Fermentation is one of my favorite ways to preserve the harvest—not just because it’s simple and delicious, but because it’s deeply nourishing. Fermented foods are rich in probiotics, which support gut health, digestion, and even immune function. They’re also easier to digest and can help your body absorb nutrients more effectively.

In our homestead kitchen, we try to include fermented foods as often as possible, whether it’s pickled cucumbers, sweet fermented relish, sourdough, or these Fermented Banana Pepper Pickles. It’s a small habit that adds up to big benefits over time.

The Sweet Power of Raw Honey

Raw honey is a staple in our kitchen, and not just for its sweetness. It’s packed with enzymes, antioxidants, and antimicrobial properties. Local honey can even help with seasonal allergies, and it’s a wonderful natural remedy for sore throats and coughs.

In this recipe, honey adds a subtle depth of flavor and helps balance the spices. Just remember: because honey is a natural sugar, it can also feed unwanted mold if left out too long. That’s why it’s so important to refrigerate your pickles within seven days of starting the ferment.  The warmer your kitchen, the faster mold can develop. 

What’s in These Pickles? 

Here’s what you’ll need—and why each ingredient matters:

• Banana Peppers: The star of the show! Mild, slightly sweet, and perfect for pickling. Slice them into rings and pack them in.
• Raw, Local Honey (¼ cup): Adds a touch of sweetness and depth. Plus, raw honey is full of enzymes and nutrients. Just be sure to refrigerate the fermented pickles within 7 days!
• Salt (1 tablespoon): Essential for fermentation. It keeps bad bacteria at bay and helps the good stuff thrive. Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.
• Spices (⅛ teaspoon each of cinnamon, nutmeg, cloves, allspice, mustard, and ginger): This warm spice blend gives the pickles a unique, slightly sweet-and-savory flavor. Think bread and butter pickle flavor.
• Filtered Water: You’ll need enough to cover the peppers. Avoid tap water if it’s chlorinated—it can interfere with fermentation.

Supplies You’ll Need 

You don’t need fancy equipment, but a few key items make the process smoother:

• Quart-Sized Jar: A wide-mouth mason jar works great. It’s the perfect size for a small batch.
• Fermentation Weight: This keeps the peppers submerged under the brine, which helps prevent spoilage.
• Fermentation Lid: These lids allow gases to escape without letting air in. A regular lid can work in a pinch, but fermentation lids are worth it.
• Ring (Optional): If your lid needs one to stay secure, grab a ring from your canning stash.
• Label: A simple sticker or piece of tape with the date helps you keep track of your fermenting timeline.

How to Make Fermented Banana Pepper Pickles 

Here’s the laid-back version of the instructions—no stress, just good food:

1. Prep the Peppers: Cut off the stems and scoop out most of the seeds. Slice into ¼” rings.
2. Pack the Jar: Fill your jar with the pepper rings, but leave a little space at the top for the weight.
3. Add the Good Stuff: Toss in the honey, salt, and spices. Give it a gentle stir or shake to mix.
4. Weigh It Down: Pop in your fermentation weight to keep everything submerged.
5. Top It Off: Pour in filtered water until the peppers are fully covered.
6. Seal It Up: Add your fermentation lid (and ring, if needed).
7. Label and Wait: Write today’s date on the jar and let it sit at room temp for up to 7 days.
8. Refrigerate: After a week, move the jar to the fridge. You can remove the weight and swap the lid for a regular one now.

That’s it! You’ve got yourself a batch of Fermented Banana Pepper Pickles—ready to spice up your meals and nourish your gut.

Let’s ferment some tasty and nourishing banana pepper pickles!

Fermented Banana Pepper Pickles

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• Author: Kathleen | Roots & Boots

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Ingredients

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• Banana peppers, sliced, to fill a quart-sized jar
• ¼ cup raw, local honey
• 1 tablespoon salt*
• ⅛ teaspoon each of ground cinnamon, nutmeg, cloves, allspice, mustard, and ginger
• Filtered water, to cover

Supplies:

• Quart-sized jar, wide mouth
• Fermentation weight
• Fermentation lid
• Ring, if necessary
• Tape or label

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Instructions

1. Remove stems and most of the seeds from the peppers.
2. Slice peppers into ¼” rings.
3. Fill the jar with sliced peppers, leaving room for a fermentation weight.
4. Add honey, salt, and spices. Stir or shake gently.
5. Add fermentation weight.
6. Pour in filtered water to cover.
7. Secure with fermentation lid and ring.
8. Label the jar with today’s date and let it ferment at room temperature for up to 7 days.
9. Transfer to the fridge for long-term storage. You can swap the fermentation lid for a regular one at this point.

Important Note: Because this recipe includes raw honey, it’s essential to move your Fermented Banana Pepper Pickles to the fridge within seven days. Honey can encourage mold growth if left at room temperature too long, so don’t skip this step!

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Notes

*Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.