Quick Pickled Banana Peppers

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.

Quick Pickled Banana Peppers

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 Mason Jar Recipe
5 from 4 votes

Quick Pickled Banana Peppers

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.

Course Side Dish
Cuisine American
Keyword Quick Pickled Banana Peppers
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 19 servings
Calories 9 kcal
Author Jenn Laughlin - Peas and Crayons


  • 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


  1. Clean your mason jar.
  2. Bring water and vinegar to a boil in a medium saucepan.
  3. While you wait for the pot to boil, slice your peppers into discs, discarding the stem.
  4. Fill jar with banana peppers.
  5. Once water-vinegar mixture has reached a boil, add minced garlic and salt and remove from heat.
  6. Allow to cool for 5-10 minutes, then pour over banana peppers in your jar. Allow jar to reach room temperature.

  7. 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. 

Recipe Notes

You'll also want to have a 32 or 38 ounce mason jar with a lid handy. I used a 38 oz jar for mine!

Craving sweet banana peppers instead of savory? Feel free to add a little sugar to sweeten them up! When the vinegar mixture is heated, dissolve 1/2-3/4 cup of sugar into the vinegar before pouring over peppers.

Want them spicy? Add some jalapeños or red pepper flakes to the jar!

Feel free to mix and match your favorite herbs and spices! Whole coriander seeds, mustard seeds, and celery seeds are all popular pickled pepper add-ins!

Nutrition Facts
Quick Pickled Banana Peppers
Amount Per Serving
Calories 9
% Daily Value*
Sodium 65mg 3%
Potassium 53mg 2%
Total Carbohydrates 1g 0%
Vitamin A 1.4%
Vitamin C 21.1%
Calcium 0.5%
Iron 0.5%
* Percent Daily Values are based on a 2000 calorie diet.

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!

Garden Fresh Banana Peppers

Quick Pickled Banana Peppers Mason Jar Recipe

Quick Pickled Banana Peppers in a Mason Jar

So, what are you waiting for?! Raid your garden, farmer’s market, or crisper drawer and make these tasty quick pickled banana peppers today!

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  • Bryan Haney

    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

  • Jen

    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!

  • Tammy

    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!

  • Kristin

    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?!

  • Jessica

    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!

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