Quick and Easy Refrigerator Pickled Banana Peppers

4.94 from 16 votes

This post may contain affiliate links. Please read our disclosure policy.

Easy refrigerator pickled banana peppers are perfect on top of salads, inside sandwiches, or just plain for a late-night, tart and crispy snack (don’t judge!).

You’ll also want to give Quick Pickled Cucumbers and Onions, Grandma’s Quick Pickled Cucumbers – Refrigerator Pickles, and How to Pickle Peppers (Hot Water Bath Canning Method) a shot, too! These articles share simple ways to get pickled veggies — and fast!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Quick and Easy Refrigerator Pickled Banana Peppers

Pickle lovers: unite! You will fall off your chair when you read this recipe and see just how easy it is to pickle banana peppers at home. Best news ever?! Perhaps… No need to can — just pour the brine over the prepared peppers, and stick them in the fridge. The best part is that they last for MONTHS!

I love all things pickles, and pickled banana peppers might just top my list. They are excellent on sandwiches, including hot grilled ham and cheese, perfect for Greek quinoa salads, and I’d be fibbing if I said I didn’t eat them straight out of the jar late at night. They are that good (and tempting). These are a bit lighter in color than their store-bought counterparts, but all that means is there’s no preservatives or dyes added… Just plain old, all-natural peppers in a simple brine!

Quick and Easy Refrigerator Pickled Banana Peppers

Are pickled banana peppers healthy?

They’re veggies, so yep! I’d count pickled peppers as a healthy snack or topping! They’re low in calories and fat, plus they contain a significant amount of vitamins A, C, and B6.

How long do pickled banana peppers last?

The true beauty of these peppers is that they last for a LONG time once they’re pickled and jarred! I keep mine for up to 3 or 4 months at a time… and they never last much longer than that with hungry hands dipping in and out of the jar!

What goes good with banana peppers?

Umm, what doesn’t go good with pickled banana peppers?! I love them on top of all the savory things: sandwiches, salads, enchiladas, egg bakes, and soups are all great places to throw on some pickled peppers.

Quick and Easy Refrigerator Pickled Banana Peppers
Refrigerator Pickled Banana Peppers | Easy Pickled Peppers Recipe
4.94 from 16 votes

Quick and Easy Refrigerated Pickled Banana Peppers

This easy pickled banana pepper recipe is the best! No need to can, just pour brine over the prepared peppers and stick them in the fridge.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4 pints


  • 2 pounds large banana peppers, 16-20 peppers
  • 1 clove garlic, cut into 4 pieces, or more to taste, optional
  • 4 cups water
  • 2 cups white vinegar
  • 2 tablespoons salt
  • 1 teaspoon celery seeds
  • 1 teaspoon black peppercorn
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Prepare the peppers by washing them and trimming of the top where the stem is. Slice the peppers in to 1/4 inch rounds. Put the peppers into clean canning jars. Divide the garlic evenly among the jars and just drop it in.
  • Bring the water to a boil. Remove it from the heat and add the vinegar and spices (including salt) and stir until the salt dissolves. Pour the hot liquid over the peppers in the jar, covering the peppers. Add a lid to the jar and refrigerate for at least 2 days before eating. These will stay good in the fridge for a few months.


The size of jar doesn’t really matter, just use what you have on hand. These are excellent on salads, sandwiches, or served next to pizza. I just eat them out of the jar when I need a quick snack. Yum!
You can remove the seeds if you like before adding the peppers to the jar.


Serving: 1 of 4 pints, Calories: 90kcal, Carbohydrates: 13g, Protein: 4g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.1g, Sodium: 626mg, Potassium: 608mg, Fiber: 8g, Sugar: 4g, Vitamin A: 777IU, Vitamin C: 188mg, Calcium: 62mg, Iron: 1mg
Like this recipe? Rate and comment below!

Here are a few other quick and easy pickling recipes you might like:

These easy refrigerator pickled banana peppers take only 10 minutes to prepare, and they last a long time in the fridge to help dress up and make more delicious all your favorite savory foods!

About Melissa

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Karen Mesikapp says:

    5 stars
    BEST PEPPERS EVER ! I get tons of banana peppers from my garden, and eat some of these every day on sandwiches. Also use in salads.

  2. Mel says:

    5 stars
    Thank you! My family loves this recipe. Is there a way to water bathe or can this specific recipe? We like regular vinegar vs. apple cider vinegar.

    1. Melissa says:

      Do you have the Ball Blue Book? that’s where I get my waterbath recipes for stuff like this!