Quick and Easy Refrigerator Pickled Banana Peppers
on Sep 05, 2014, Updated Aug 22, 2024
This post may contain affiliate links. Please read our disclosure policy.
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!
These were delicious! My husband is diabetic and recovering from a heart surgery so I was able to make these low carb and low sodium for us. Thank you so much!!
Can’t wait to get started.
I’m already impressed– so fast compared to recipes I’ve used in the past. I had Anaheim chilis, so that’s what I used. Looking forward to eating them !!
can i use dill weed rather than celery seed?
I think it would work great!
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!