A low sodium pickled banana pepper is a great, flavorful treat that you can make at home when you’re looking for a new snack to munch on. It’s a quick and easy recipe that requires just a few ingredients. They’re also the perfect addition to any meal because they’re a good source of fiber, vitamins and minerals which help to keep you feeling full. The low sodium pickled banana peppers also provide a healthy dose of vitamin C to help prevent colds, boost immunity and improve your mood.

No, I’m not talking about your friend’s mom’s recipes for pickled peppers. I’m talking about the other pickled peppers: the mild, vine-ripened varieties sold in jars at the grocery store. I love them. They’re sweet, salty and tangy, and their briny flavor pairs well with most anything. They’re a great snack, and a perfect compliment to sandwiches when you’re looking to add a little something special to your lunch.

Pickled bananas are a delicious snack that is unarguably an acquired taste. Travelling in the tropics, we’ve found that other travelers are often more than willing to share a bowl of pickled bananas with us, but we’ve also found that they’re reluctant to share their banana recipes. So, we’ve decided to share our own recipe for pickled bananas with you as a starting point.

Making Pickled Banana Peppers with Low Sodium is a fast and simple way to spice up a variety of dishes. My favorite way to use them is to add them to my sandwiches, which may be a bit boring without a spicy kick at times. They’re ideal for a variety of dishes, including sandwiches, burgers, tacos, salads, and pizza, to mention a few.

Banana peppers with low salt are ridiculously simple to prepare. Simply slice some peppers, put some vinegar and spices to a boil, and then pour over the sliced peppers in a big jar.

Sodium content in a typical dish 350–460 milligrams
Sodium in this recipe per serving 9 mg
Serving size (calories) 74

Serving size: 16 – 1 ounce

The salt content of most store-bought jarred banana peppers is about 350 mg per 1 oz of peppers. Some of the specialized jars contain as much as 460 mg of caffeine per ounce! So, even if you use half an ounce (a normal quantity for a sandwich), your sandwich will have at least 175 mg of salt.

Fortunately, you only add 9 mg of salt per ounce, or practically nothing for a half ounce on your sandwich, with this recipe! Because of the vinegar and spices, removing the salt produces no discernible flavor change. It is just unnecessary!

Pickled Banana Peppers with Low Sodium Pin Me


For the dish that is depicted in the photos, I used Hungarian peppers. Both banana and Hungarian peppers may be used in this dish. The Hungarian pepper gives the pickled peppers a spicier flavor, which I like. If you’re searching for a genuine pickle experience, this recipe is quite similar to my Low Sodium Dill Pickles.


After I’ve cut all of the pepper slices, I typically push out the core at the thicker end. Apart from that, I’m not concerned about over-de-seeding or removing the core. Everything contributes to the taste of the vinegar mixture.

The peppers will taste better after a few days of “pickling” in the fridge, and are best eaten after a week. Give the jar a brisk shake or flip over for the first few days to ensure that the spices and seeds are evenly distributed among the peppers.

In the fridge, your low sodium pickled peppers should keep at least 3 months. They will gradually lose their spicy taste and intensity after that.

This technique of pickling peppers should keep them fresh for a few months in the fridge, but it is not called canning. I’m not familiar with canning and have no desire to learn how to do it.

1629420355_470_Low-Sodium-Pickled-Banana-Peppersvinegar that has been boiled and is ready to pour

One ounce of pickled peppers is a substantial serving size. It would be very good on a sandwich or salad, but it would also work nicely on a pizza. As a result, I expect this recipe to yield much more than 16 servings. For a direct comparison to commercial pickled peppers, I selected a one-ounce serving size.

Allow the pickling liquid to cool somewhat before pouring it over the pepper rings for crispier results.

Before and after pickling, like with any pepper, make sure to wash your hands and everything else you contact.

Here are a couple more of my fantastic recipes for you to try!

Please let me know how you liked this dish in the comments, as usual! When I hear from you, it motivates me and makes me curious about how you enjoyed and served your Low Sodium Pickled Banana Peppers. Please leave a remark or a rating, as well as any suggestions you may have. For new recipes, you can also follow me on Facebook and Pinterest.

1629420356_313_Low-Sodium-Pickled-Banana-PeppersPickled banana peppers with low sodium


Low Sodium Pickled Banana Peppers

Pickled Banana Peppers with Low Sodium Are Simply Amazing! Pickled peppers are a spicy, acidic addition to any low-sodium dish. There’s no need to buy anything from the shop since it’s so simple and delicious.

Mode of Preparation Stop your screen from turning black.

Time to Prepare: 20 minutes

20 minutes total

Side Dish, Course Condiment

American cuisine

16 servings (1 ounce each)

Calories (kcal): 74

  • 1 lb banana peppers seeded & sliced into rings
  • 2 tablespoons white vinegar
  • apple cider vinegar, 2 c.
  • 1 pound of sugar
  • 1 tblsp mustard powder
  • 1 teaspoon of celery seed
  • 1 teaspoon cumin seed
  • Toss together the vinegar, sugar, mustard seed, and celery seed in a pot and bring to a boil. Pepper rings should be approximately 1/8″ thick when sliced. Remove any big inner membranes or seeds.

  • Remove from the heat after the sugar has dissolved. Allow the liquids to cool somewhat before pouring over the pepper rings for crispier results.

  • To within 12” of the top, pour pickling liquid over peppers.

  • Wipe the rim clean before replacing the lid and ring or screwing on the cap.

  • Allow peppers to marinade for 1 week or more before eating for optimum effects, although this is not necessary. Peppers may be stored in the refrigerator for up to three months.

Each serving contains 9 milligrams of salt.

1 oz. serving Calories (kcal): 74kcal 15.7 grams of carbohydrates 1.9 g protein 0.3g fat 9 milligrams sodium 1.6 g fiber 13.7 g sugar

3 – 1 pint mason jars or 1 – 6 cup screw-top jar



Pickled vegetables are a part of every good Chinese meal, but are mostly found with meats and vegetables that are normally toxic to eat raw. That’s why a lot of people consider them a delicacy, and many have been known to be quite addictive. In this recipe, we are going to make our pickled vegetables with a low sodium content, so that you can enjoy them and not worry about your health.. Read more about quick pickled banana peppers and let us know what you think.

Frequently Asked Questions

Are pickled banana peppers high in sodium?

Yes, they are high in sodium.

Are pickled banana peppers healthy?

Yes, pickled banana peppers are a healthy snack.

How long do pickled banana peppers last?

Pickled banana peppers can last for up to a year.