Name: Banana Pepper Relish Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 15–20 banana peppers (about 6 cups chopped, seeded for milder relish); 1 large onion, finely chopped; 2 cloves garlic, minced; 1 cup white vinegar; 1/2 cup sugar (adjust for sweetness); 1 teaspoon salt; 1/2 teaspoon mustard seeds; 1/2 teaspoon celery seed; 1/2 teaspoon turmeric (optional, for color); 1/4 teaspoon black pepper

Why You’ll Love This Recipe

I love this relish because it’s easy to make, full of flavor, and incredibly versatile. It’s sweet, sour, and just a little bit spicy, which makes it perfect for topping sandwiches, mixing into potato salad, or spooning onto grilled sausages. It’s also a great way to use up a big batch of banana peppers from the garden or farmer’s market. Once I made it the first time, I never wanted to be without it again.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh banana peppers, finely chopped
Onion, finely chopped
Garlic, minced
Granulated sugar
White vinegar
Salt
Celery seed or mustard seed (optional, for added flavor)
Water (optional, to adjust texture)

Directions

I start by washing and trimming the stems from the banana peppers. I remove the seeds if I want a milder relish, then finely chop the peppers.
I chop the onions and garlic, then add them to a large pot with the chopped peppers.
I stir in the sugar, vinegar, salt, and any spices I’m using.
I bring the mixture to a boil over medium-high heat, then reduce to a simmer. I let it cook for about 15–20 minutes, stirring occasionally, until the mixture thickens and the peppers soften.
If the mixture seems too thick, I add a splash of water.
I let it cool slightly, then spoon the relish into sterilized jars and let it cool completely before sealing.
I store it in the refrigerator or process in a water bath for long-term canning.

Servings and timing

This recipe makes about 2–3 cups of relish. It takes around 15 minutes to prep and 20 minutes to cook, so I usually have it jarred and cooling in under 45 minutes.

Variations

Sometimes I mix in sweet bell peppers for extra color and sweetness, or use apple cider vinegar for a more mellow tang. If I want it spicier, I toss in a chopped jalapeño or red chili. I’ve also made a smoky version with a dash of smoked paprika or chipotle powder.

Storage/Reheating

I store the relish in sterilized jars in the refrigerator for up to 3 weeks. For longer storage, I use proper water bath canning methods and keep sealed jars in a cool, dark place for several months. Once opened, I keep them in the fridge and use within a few weeks.

FAQs

Do I have to remove the seeds from the banana peppers?

Not necessarily. I leave them in for more heat and texture, but I remove them if I want a milder and smoother relish.

Can I freeze banana pepper relish?

Yes, I’ve frozen it in freezer-safe containers for up to 3 months. I leave some space at the top of the jar to allow for expansion.

How long does it need to sit before eating?

It tastes great right away, but I let it chill overnight in the fridge to allow the flavors to fully develop.

What can I use banana pepper relish on?

I love it on burgers, hot dogs, sandwiches, grilled chicken, tacos, and even mixed into pasta or egg salad.

Is this relish spicy?

It depends on the peppers. Banana peppers are usually mild, but I taste them first and adjust by removing seeds or adding hot peppers if I want more heat.

Conclusion

This banana pepper relish is a simple, flavorful way to preserve your harvest and add a burst of brightness to just about any dish. Whether I’m spooning it over grilled meats or mixing it into salads and sauces, it brings just the right amount of sweetness, tang, and crunch. It’s become a staple in my kitchen, and once you try it, I think it will be in yours too.