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 Refrigerated Pickled Banana Peppers
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 4 pints 1x
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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.
Ingredients
- 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
Instructions
- 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.
Notes
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:
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.
TOTALLY MAKING THESE! (Yes, I’m shouting because I’m excited.)
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.
Yes, they actually use banana peppers to make pepperoncini.
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.
These are so easy to make and great on anything. Those little jars can get expensive.THANK!!!
I just made these, should I let the jar cool before putting in fridge?
I didn’t think of that… you might want to let it cool down a bit, it’s never a bad idea!
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.
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!
★★★★★
I love to hear that! Enjoy friend!!!
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.
Yes, you can definitely use ACV, it’s just not my personal favorite!
I made these and love them. Can I do the same process with whole peppers?
★★★★★
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!
Could you put the jars in a hot bath to seal after ?
★★★★
This isn’t for a hot water bath, I don’t think it has enough acid. Here’s the recipe that I use for canning peppers though: http://www.blessthismessplease.com/pickle-peppers/
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.
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!
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!
I just got fresh peppers and this looks easy enough that even I won’t mess it up. Thanks
★★★★★
Great recipe??
★★★★★
How long do they stay good in the fridge?
A couple weeks, salt and vinegar is a great preservative!
Love this recipe!! Have used it to pickle 10lbs of banana peppers. Super delicious and super easy.
★★★★★
The peppercorns and celery seeds fell to the bottom of the brine. Wouldn’t it be better to divide them equally and add to the jars before putting the water in?
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
★★★★★
Yum! Thanks for sharing.
How long will these last? Do they have to be placed in the refrigerator?
They do need to be put in the fridge, and they will stay good for a few months.
I’ve got spicy and mild banana peppers. Think this would work with both? Garden overload!
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!
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.
★★★★★
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!