Quick and Easy Refrigerator Pickled Banana Peppers
on Sep 05, 2014, Updated Aug 22, 2024
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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!
Table of Contents
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
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
Nutrition
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!
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?
That’s what I do. Works fine. I shake the jars before refrigerating.
Love this recipe!! Have used it to pickle 10lbs of banana peppers. Super delicious and super easy.
Can you use lemon juice instead of vinegar?
Hmmmm, now I haven’t tried that. I think I would! That might be worth trying. If you do, will you report back? Thank you!
How long do they stay good in the fridge?
A couple weeks, salt and vinegar is a great preservative!
Great recipe??
I just got fresh peppers and this looks easy enough that even I won’t mess it up. Thanks
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!