Banana Pepper: Sweet, Tangy, and Perfect for Pickling

The Banana Pepper (Capsicum annuum) is a sunny, sweet variety that brings a touch of tangy heat without overwhelming the senses. Known for its bright yellow to orange hues and banana-like shape, this pepper variety is a favorite for both fresh eating and pickling. The mild heat offers just enough kick for those who enjoy a bit of spice without the burn of hotter peppers.

A prolific grower, the Banana Pepper thrives in warm conditions and produces abundant crops throughout the summer. It grows on compact, bushy plants, typically reaching 18–24 inches tall, making it an excellent choice for smaller spaces, container gardens, or raised beds. The fruits are 3–6 inches long, with a thin skin and a firm, crisp texture that holds up well whether eaten fresh, sautéed, or preserved.

Though often used fresh in salads, sandwiches, and wraps, Banana Peppers are perhaps most beloved for their role in pickling. Their mild, tangy flavor enhances pickling brine, making them a favorite ingredient for homemade pickles, relishes, and jarred preserves. They are also a great addition to salsas and sauces, where their balanced heat complements other flavors.

A source of vitamin C and antioxidants, the Banana Pepper provides a healthy dose of flavor to your dishes while being easy to grow and harvest. Whether you’re savoring their sweetness in fresh dishes or preserving them for later enjoyment, this pepper is a versatile and flavorful addition to any garden.