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!