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!
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 Refrigerated Pickled Banana Peppers
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: About 4 pints 1x
Print Recipe
Pin RecipeDescription
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
Want To Save This Recipe?
Here are a few other quick and easy pickling recipes you might like:
- Quick Pickled Cucumbers and Onions
- How To Pickle Peppers (Hot Water Bath Canning Method)
- Homemade Pickling Spice Recipe
- Grandma’s Quick Pickled Cucumbers; Refrigerator Pickles
- Sweet and Spicy Cucumbers and Vinegar
- Quick Dilly Cucumbers in Vinegar
- Midwestern Creamy Cucumber and Vinegar Salad
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
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?
Yep, just poke them with the tip of a knife so that the liquid can go inside of them.
Can I use apple cider vinegar?
Yep, it’ll work just great!
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.
★★★★★
Happy pickled pepper picking Kathleen! So glad you’re having great success, I appreciate the comments and star review!
Do I need to sterilize the jars before using this recipe or is washing enough?
I just washed mine.. since I wasn’t canning them to make them shelf stable I didn’t think it was a big deal.
Easy to make, and TASTY ! The peppers stay crunchy.
So glad you had success! I like that they stay crisp too!
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?
For the fridge pickles I just use table 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.
★★★★★
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!
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!
Do you have to let them cool before refrigeration? I used this recipe once and didnt. Just curious.
★★★★★
I haven’t in the past and haven’t noticed any difference…
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.
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.
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?