Quick and Easy Refrigerator Pickled Banana Peppers
on Sep 05, 2014, Updated Feb 26, 2020
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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 Greek quinoa 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
- Total Time: 10 minutes
- Yield: About 4 pints 1x
Description
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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Condiments
- Method: Stovetop / Fridge
- Cuisine: American
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!
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: https://www.blessthismessplease.com/pickle-peppers/
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!
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 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!!!
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 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 so easy to make and great on anything. Those little jars can get expensive.THANK!!!
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.
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.
AHH No they don’t
TOTALLY MAKING THESE! (Yes, I’m shouting because I’m excited.)