Quick and Easy Refrigerator Pickled Banana Peppers

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: Melissa Griffiths-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
Nutrition Information: YIELD: 20 SERVING SIZE: Small Spoonful
Amount Per Serving: Calories: 38.7 Fat: 6g Cholesterol: 0mg Sodium: 716.4mg Carbohydrates: 6.8g Sugars: 2.4g Protein: 2.1g Vitamin A: 21.1µg Vitamin C: 102.6mg

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

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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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About Melissa

I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...

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Can you use whole peppers instead of sliced peppers?

Can I use apple cider vinegar?

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.

Do I need to sterilize the jars before using this recipe or is washing enough?

Easy to make, and TASTY ! The peppers stay crunchy.

No….not banana peppers. https://www.pepperscale.com/pepperoncini-vs-banana-pepper/

My comment was in reply to cafenitos comment.

Are you using table salt or pickling salt?

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.

I’ve got spicy and mild banana peppers. Think this would work with both? Garden overload!

Do you have to let them cool before refrigeration? I used this recipe once and didnt. Just curious.

How long will these last? Do they have to be placed in the refrigerator?

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

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?

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.