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
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.
Ingredients
- 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
Instructions
- 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.
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 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!
Chelsea
How long will they last in the can doing them this way? Keeping them in the fridge
Jenn
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
Ruby Gaut
Can you used garlic powder are salt?
Jenn
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
Devon from Tulsa
I tried it and they look amazing i added pickling spice and Himalayan salt. I was wondering about using different vinegars?
Jenn
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
Jamie
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!
Alan
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?
Jenn
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!
Bryan Haney
Are you saying to use all of those different vinegars, or should you choose one. Will they give you different results?
Jenn
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.
Jenn
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.
Jenn
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?!
Jenn
Soooooooo easy!!! xo
Jessica
Banana peppers are the perfect condiment for just about everything, but I don’t have enough to traditionally pickle. This recipe was perfect!
Jenn
Glad it came in handy for you, Jessica! xo
Sandra Shaffer
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.
Jenn
So excited for you to try the recipe Sandra, thank you!
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