5 from 12 reviews

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!

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 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

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 1x


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 (1620 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.

  • Category: Condiments
  • Method: Stovetop / Fridge
  • Cuisine: American

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

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!

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38 Recipes for Busy Moms
48 Responses
  1. Kathleen

    So wonderful! We have had a bumper crop of peppers this year and I have been sharing these. Many people have complimented them and asked for your recipe. Thanks for sharing.

  2. Don

    After the banana peppers are almost used up, can I just add more banana peppers to the remaining brine or do I have to make another batch of brine. I have banana peppers in my garden and they are so prolific that I get a dozen large peppers each week.

    1. Melissa

      The brine totally works for a few rounds! And it lasts a super long time too since it’s just salt and vinegar, great preservatives. Sometimes I’ll add a little more salt and vinegar if I feel like the brine is getting weak after a few uses and it works great! I normally get three batches out of the brine. Great question and happy pickled peppers to you!

    1. Melissa

      Absolutely! Just know that the spicy tend to make the whole batch hotter, it’ll bring up the heat on the mild ones. So if that doesn’t bother you great, if you want a batch of mild and spicy, I’d do them separate!

  3. Michelle Brown

    Man these are tasty and super easy to make! I made some for my neighbors and both of them were finished with their batch without 24 hours! I even got a picture of the completely empty jar to include the brine! I made a regular batch and stuck a serano pepper in the “hot batch” I had to put a few holes in the pepper to get the juices flowing

  4. 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!

    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!

  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.

  6. 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!

  7. 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.

  8. 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.

  9. 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.

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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.

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