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. No need to can, just pour the brine over the prepared peppers and stick them in the fridge. The best part? They last for months.

I love all things pickles and pickled banana peppers top my list. They are excellent on sandwiches, including hot grilled ham and cheese, perfect for salads, and I’d be a fibbing if I said I didn’t eat them straight out of the jar late at night. They are delicious. These are a bit lighter in color than their store-bought counterpart, 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

Refrigerator Pickled Banana Peppers | Easy Pickled Peppers Recipe

Quick and Easy Refrigerated Pickled Banana Peppers

  • Author: Bless This Mess
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: About 4 pints
  • Category: Condiments
  • Method: Stovetop / Fridge
  • Cuisine: American


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.


  • 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


  1. 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.
  2. 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.

Keywords: pickled banana peppers recipe, easy pickled peppers recipe, how to make pickled banana peppers

Quick and Easy Refrigerator Pickled Banana Peppers

Here are a few other quick and easy pickling recipes you might like:
Quick Pickled Cucumber (my Hoosier grandma’s recipe)
Quick Refrigerator Dill Pickles from Mountain Mama Cooks
Sriracha Fridge Pickles from Bon Appetit
Refrigerator Pickled Beets from What’s Cooking America

And did you see yesterday’s post? Some exciting personal things were announced! Have a great day.

38 Recipes for Busy Moms
24 Responses
  1. Jodi

    Are these like pepperoncini or do they just look like them? I buy pepperoncini in the store because I have never found a pepperoncini seed pack anywhere. I’m willing to sub another pepper for the same result though.

  2. i have always wanted to make these, but I have never taken the time. So tired of buying those little jars. Looks like I need to make the time while they are in season.

  3. Georgeann Kepchar

    These are very like the pickled peppers made by Poles in the neighborhood where I grew up. I remove the seeds, cut the pepper in half length-wise and pack them in the jar, then pour the liquid over them. Wrap a few of the pickled peppers around a hot dog or bratwurst to understand how the Poles, who invented so many wonderful sausages, enjoy them.

  4. Jean

    I feel compelled to post this 5 stars since I’ve made this for the 5th time this summer…my family keeps eating them about as fast as I can make them. I sure am grateful for this recipe because the result is delicious And I had way too many banana peppers to deal with this year (considering I’m afraid of traditional canning).
    Thank you Very Much!

  5. Russell A Pisciotta

    I plan to do this today with the harvest of many different kinds of peppers. I wonder if apple cider vinegar would be a better choice seeing it has more flavor.

    1. Melissa

      Yes, just use a sharp knife to puncture a few slits in the whole peppers so that the brine can makes it’s way inside the peppers. They are very pretty whole!

  6. Jade

    I will definitely be trying this out! We love banana peppers around here! Do these retain some crunch when you pour hot liquid over them, or should I let the liquid cool a bit first? I tried canning banana peppers a while back, but they turned out mushy, probably due to the hot water bath and all that.

    1. Melissa

      They’ll still be crisp even with a little heat from the liquid, but you can always let it cool a bit and stick them in the fridge right away. When I used cooled brine once they tasted more like raw peppers than the normal kind of crunchy ones, if that makes sense. Can’t wait for you to try them and see!

      1. Jade

        Well, I made this a few days ago and they turned out great! We lasted about 30 hours before trying them. lol I just used the hot liquid rather than let it cool first, and they turned out crispy. And, they taste even better after sitting for several days. I’ll definitely be making these again! Thank you for the recipe!

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Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.

Dinner Ideas for Busy Moms