Marinated Banana Peppers with Garlic & Herbs
A bright, garlicky fridge staple with a bonus: flavorful oil you’ll use again and again.
If you’ve ever bought a jar of marinated banana peppers and wondered what all those preservatives and additives were doing in there, this one’s for you. This simple homemade version skips the junk and keeps it real—just fresh banana peppers, garlic, herbs, vinegar, and olive oil. It takes only minutes to prep, and the results are so much better than anything store-bought.
I made this version in the galley using just two banana peppers and a pint-size jar, but you can easily scale up if you’ve got more on hand. Best of all, once the peppers are gone, you’re left with a herby, garlicky oil that’s liquid gold for sandwiches, eggs, grilled bread—you name it.
Why You’ll Love These Marinated Peppers
No cooking required – Just slice, shake, and chill.
Customizable – Add red pepper flakes, mustard seeds, or celery seeds for a kick.
Keeps well in the fridge – Easily lasts 2–4 weeks when properly stored.
Nothing goes to waste – The leftover oil is flavorful and versatile.
How to Use Them
Once they’ve had a chance to soak up the flavor, these peppers are great on just about anything:
Piled onto sandwiches, burgers, or wraps
Tossed into pasta or grain salads
Spooned over pizza or flatbread
Served alongside grilled meats or antipasto
Mixed into hummus or creamy dips
Or just straight from the jar—I won’t judge.
Don’t Toss the Oil!
After the peppers are gone, you’re left with a rich, tangy oil infused with garlic, vinegar, and herbs. Here are just a few ways to use it:
Drizzle over sandwiches or grilled bread
Whisk into salad dressings or marinades
Brush onto grilled vegetables, chicken, or fish
Toss with roasted potatoes or pasta salad
Sauté eggs, greens, or shrimp for a quick flavor boost
Dip crusty bread straight into the jar—add a splash of balsamic if you’re feeling fancy
Whip up a custom mayo – Blend the oil with egg yolks, a touch of mustard, and a splash of lemon juice or vinegar for a bold, homemade mayonnaise with banana pepper flavor
Marinated Banana Peppers with Garlic and; Herbs
Ingredients
- 2 banana peppers, sliced into rings (about 2 cups)
- 1-2 garlic cloves, thinly sliced
- 1/4 tsp kosher salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 cup red wine vinegar
- ½ to ¾ cup extra virgin olive oil
Optional Add-Ins:
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp mustard seeds
- 1/4 tsp celery seeds
Instructions
- Start with the Seasoning Base:In a clean pint-size glass jar, add the salt, oregano, basil, vinegar, and any optional spices.Cap and shake well to help dissolve the salt.Add Garlic & Oil:Open the jar and add the sliced garlic and ½ cup olive oil.Cap and shake again to combine.Add Peppers & Top Off:Add the sliced banana peppers to the jar.Top off with just enough olive oil to fully cover the peppers (you may need up to ¾ cup total). Press down if needed to submerge.Refrigerate:Seal the jar and refrigerate for at least 24 hours before enjoying. Shake occasionally as it marinates.
Storage & Tips:
- Keeps well in the fridge for up to 1 month or more.Always use a clean utensil and keep peppers fully submerged in oil to maintain freshness.
Ways to Use the Marinated Peppers:
- Add to sandwiches, subs, and wrapsToss into pasta or grain saladsSpoon onto pizza before or after bakingUse as a burger toppingMix into antipasto platters or charcuterie boardsServe with grilled meats or roasted vegetablesStir into hummus or creamy dips for a flavor boost
Ways to Use the Leftover Oil:
- Drizzle on sandwiches or grilled breadUse in homemade vinaigrettes or salad dressingsBrush onto grilled veggies, chicken, or fishFry eggs or sauté greens for added flavorToss with potatoes before roastingUse in pasta salad for a garlicky-herb punchServe as a dipping oil for crusty bread—add a splash of balsamic if desired