These Quick Pickled Banana Peppers are fast and delicious! Skip the store and make your own zesty banana peppers at home with this easy peasy refrigerator pickled pepper recipe.
Every Summer when our garden full of peppers gets out of control I get crazy excited to partake in some lazy girl canning. Fridge pickling is quick and easy and perfect for when you have a large amount of fresh peppers on hand. I could go the traditional canning route and all, but refrigerator pickles are so darn fast to throw together and we devour them so fast there’s no need to get too complicated!
This year I’ve had so many peppers that I’ve gifted a few jars of these quick pickled banana peppers and my onion and garlic spiked pickled peppers to my neighbors. We’ve been putting them on everything! So far the crowd favorites have been subs, pizza (my neighbor Jen’s brilliant idea!), avocado toast, nachos, tacos, and salads.
I kept things super simple with my jar-o-banana-peppers, but feel free to add any extras to the mix if you have them handy! Popular pickled pepper mix-ins include celery seeds, mustard seeds, and coriander seeds. I even went a little crazy once and added curry powder to my pickled peppers and wound up with a crazy tasty jar of curry-flavored jalapeño peppers. Let your taste buds be your guide and have fun with it! The possibilities are endless!
Quick Pickled Banana Peppers
The measurements below make one 32-38 ounce jar of pickled peppers. Prefer a smaller jar? The recipe is easily halved! Adjust as needed based on how many peppers you have handy!
Quick Pickled Banana Peppers
- 14-16 oz fresh banana peppers
- 2-3 cloves garlic minced
- 1.5 cups vinegar (white vinegar, wine vinegar, white balsamic vinegar, apple cider vinegar)
- 1.5 cups water
- 1/2-1 tsp sea salt
- Clean your mason jar.
- Bring water and vinegar to a boil in a medium saucepan.
- While you wait for the pot to boil, slice your peppers into discs, discarding the stem.
- Fill jar with banana peppers.
- Once water-vinegar mixture has reached a boil, add minced garlic and salt and remove from heat.
- Allow to cool for 5-10 minutes, then pour over banana peppers in your jar. Allow jar to reach room temperature.
- Once your jar-o-peppers has cooled, slap on the lid and pop in the fridge. That's it! You can dive in while they're al-dente in 30-60 minutes if you'd like (they'll have a fresh crunch) or give them a good 24+ hours or so to soften up a bit and marinate in the seasoned vinegar. For even softer peppers you can add the freshly sliced peppers and garlic to the vinegar mixture while boiling and let the peppers blanch for 5 minutes before allowing to cool and jarring.
Nutrition facts are an estimate provided by an online nutrition calculator.
If you get a chance to try these Quick Pickled Banana Peppers, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
So, what are you waiting for?! Raid your garden, farmer’s market, or crisper drawer and make these tasty quick pickled banana peppers today!
We had an overabundance of banana peppers this year, and I have used this recipe more than once. We made ours sweet and spicy because that’s just how we roll, but Jenn’s suggestions for doing this were perfect! I even used the very same recipe to make sweet and spicy pickled refrigerator okra. I just came back to the recipe because I am headed out to the garden as soon as I finish this review to pick what is probably the last haul of the season, and I’m making them again. Super easy and delicious! Thanks for the recipe!
Oh, my, don’t tell my husband how easy these were to make! And I am excited they will be ready to eat soon after they cook! My husband is always so impressed when I can and freeze! We are going to love these!
Yay!!! Thank you Patty!
How long do they last in the refrig?
Hi Kimra! I usually scarf mine within a month of making them.
Making them now ! Love & Blessings !
So excited for you to try them, Carolena! Thanks!
Delicious and loved how easy this was to make!
I have so many banana peppers from my garden this year and this is the perfect way to use them! So easy and the turn out perfectly!
So glad you enjoyed the recipe, thank you!
Forgot to rate on previous comment.
Made these yesterday and just tasted them. Recipe worked great. I used half cider and half white vinegar. The cider vinegar made them a little sweet for my taste, so the next time I will use all white.Thanks!
Glad you enjoyed the peppers, Monica – thanks! All white vinegar works great, for sure stick with that for a perfect tart jar of fridge pickles!
Very good recipe peppers almost gone can I add more to same vinegar or make more
So glad you enjoyed them Carol! Yay! I’d look up the food safety regulations just in case, not sure what they say bout recycling the vinegar?
Do you add all those different type of vinegar in one jar? Or pick one or the orther?
Hi Liz! Simply choose your favorite – no need to mix.
So easy and yummy. Difficult to find a pickle recipe without sugar so thank you.
How long do they keep in fridge?
Hi Donnalyn! We always eat ours within a few weeks. They can also be traditionally canned (using the sterilize-boil-seal methods) to last longer in the pantry. xoxo
My peppers just ripened and I needed to find a way to use them quickly. My husband is so excited to taste these tomorrow! This is a perfect recipe for our needs. I really appreciate the customization tips for softness and sweetness. Now I can make them just how he wants! 🙂
We had a nice crop of banana peppers. This was an easy recipe to make.
thanks so much!
Love how quickly these can be ready! Can’t wait to try them!
I’m so excited for you to dive in! Love these pickled peppers like woah!
Can you freeze these?
Hi Kendra! I’ve never frozen pickles or pickled peppers so I’m not sure how that would go. Let me know if you experiment!
Absolutely delicious! Thanks for the recipe!
Yay! You’re super welcome!
How long do they ladt in the frig?
Hi Susan! They should be good for a few weeks. We usually devour ours within the month!
I just made this last night and they’re great! I added more vinegar than water because I like more tang. Thanks for the recipe!
Do I need to remove seeds from slices?
Hey Harlene! Nope – not at all!
How long will they last in the can doing them this way? Keeping them in the fridge
Hi Chelsea! We usually devour ours within a few weeks (kept in the fridge). The food safety guidelines vary year to year so I’d default to checking those out for a more detailed timeline. If you’d like them to last extra long, you can also can them traditionally with approved mason jars and home canning methods. This year I want to make some for the fridge (via this recipe) and some for the pantry (via regular canning with heat sealing) – happy pickling! xoxo
I plan on canning some this year. How long do you process yours>
Hi Kathi! I’ve never done traditional shelf-stable canning (only fridge pickling) since we consume ours pretty fast.
Can you used garlic powder are salt?
They’re totally customizable! Just add to taste and adjust as needed so all the flavor is still there and you’re good to go! xoxo
I tried it and they look amazing i added pickling spice and Himalayan salt. I was wondering about using different vinegars?
So stoked you tried the recipe Devon! There are so many tasty combinations of veggies you can use! I have a mixed blend with cucumber, carrot, radish, and onion here and another fun mixed veggie blend here! xoxo
This looks great! Looking forward to giving it a try this weekend! My husband and I have been adding pickled banana peppers to everything lately, interested to make them myself! I’ll definitely check out other ideas on here too! Thanks again!
Right now I’m only getting a few peppers at a time. Is there any reason I can’t just slice and add them as they ripen? Or does it need to be all made at once?
Hi Alan! I usually wait until my pepper plants have exploded with peppers to start pickling them but you could make a small batch in the meantime!
Are you saying to use all of those different vinegars, or should you choose one. Will they give you different results?
Hey Bryan! They’re all different options if you’d like a different sort of flavor. In a pinch I’ve used a mixture (when I only had a little of two different kinds of vinegar but still wanted to pickle my peppers) but you only need one kind! Usually regular white cooking vinegar is everyone’s go-to because it’s completely clear and won’t alter the color of the peppers. Hope this helps! xoxo
Unbelievably simple recipe! These are so delicious!! I put them on everything: sandwiches, pizza, salads.
YESSSS ALL THE BANANA PEPPER PIZZA! I’ve been putting them on salads almost religiously lately and I’m positively hooked!
How long can you store them in the fridge once pickled? I am trying this today. I accidentally bought a hot banana pepper plant so I’ve been looking for ways to use them.
Hi Tammy! We bought too many banana pepper plants this year so I feel you – def need to use those babies up!
We usually devour ours within 30 days (kept in the fridge). The food safety guidelines vary year to year so I’d default to checking those out for a more detailed timeline. The longer they stay in the fridge the softer they will also become (I like mine with a little bite to them still) and if they’re too spicy you can sweeten them and give them a few extra days in the fridge before diving in, as the time and sweetness will help with the heat. Or you can embrace the fire and keep them nice and spicy! Happy pickling! xoxo
PS: the pickled peppers are AMAZING on my Greek Orzo Salad and Lemon Pasta Salad too!
Super crisp and flavorful! I love that they have all natural ingredients and I know exactly what’s in them. Who knew they were this easy to make?!
Soooooooo easy!!! xo
Banana peppers are the perfect condiment for just about everything, but I don’t have enough to traditionally pickle. This recipe was perfect!
Glad it came in handy for you, Jessica! xo
I had no idea pickled banana peppers are so easy to prepare! Heading to the Farmer’s market to get my peppers. We eat them like candy around here! Thanks for a great recipe.
So excited for you to try the recipe Sandra, thank you!