This Pickled Banana Peppers recipe is a perfect introduction to refrigerator pickling. It’s simple to prepare, flexible to adapt to your taste, and reliable. Use the sliced peppers on sandwiches, bowls, shawarma wraps, hot dogs, and burgers for a bright, tangy kick.
Table of Contents
- Ingredients
- How to Prepare
- Expert Tips
- Recipe FAQs
- Other Pickling Recipes
- Recipe Card
Ingredients
This is a straightforward refrigerator pickle: keep the vinegar-to-water ratio the same and adjust spices to taste. The recipe is forgiving and easy to scale.
- Peppers: Use sweet or hot banana peppers, or a mix. If you don’t have banana peppers, other peppers will work too.
- Spices: Black peppercorns and mustard seeds give a classic pickle flavor.
- Vinegar: White distilled vinegar is used here, though white wine or champagne vinegar can work. Avoid dark vinegars to keep the color bright.
See the recipe card below for exact quantities and full instructions.
How to Prepare this Easy Pickled Banana Peppers Recipe
Step 1. Make the brine. Combine vinegar, water, salt, and sugar in a measuring cup and stir until dissolved. Warming the liquid briefly helps dissolve salt and sugar but is optional.
Step 2. Pack the jar. In a clean mason jar add black peppercorns, mustard seeds, and garlic, then pack in the sliced pepper rings.
Step 3. Pour the brine. Pour the pickling solution over the peppers, ensuring they are fully submerged.
Step 4. Cover and pickle. Seal the jar and refrigerate. Allow at least 2 days for the peppers to pickle; they will soften over time to the classic texture of jarred banana peppers.
Expert Tips
- Clean equipment: Wash jars and lids in warm soapy water. Sterilizing is optional for refrigerator pickles but will extend shelf life if you prefer.
- Use glass jars: Glass is best for pickling. Use one large jar or several small jars, keeping the same brine ratio for each.
- Customize flavors: Add coriander seeds, bay leaf, celery seed, or sliced onions to change the profile.
- Refrigerator pickle only: This recipe is formulated for fridge storage, not water-bath canning.
- Quick pickling: To speed things up, heat the brine to a boil and pour it hot over the peppers, then cool to room temperature before refrigerating. They’ll be ready within hours.
- Remove seeds to reduce heat: If you prefer milder peppers, remove the seeds and ribs before slicing.
Recipe FAQs
Banana peppers are mild, around 500 Scoville Heat Units, offering gentle heat compared with jalapeños (about 4,000–8,000 SHU).
This recipe is not tested for canning. Prepare it as a refrigerator pickle and store in the fridge. If you want to can pickles, use a tested canning recipe from reputable sources.
Sliced peppers are ready in about 2 days, though you can sample them after 24 hours. They soften and develop more flavor the longer they sit.
Stored properly in the refrigerator, these pickled peppers keep well for up to 4 weeks. Always use clean utensils to avoid contamination.
Other Pickling Recipes
Preservation
Dilly Beans (Pickled Green Bean Recipe)
Preservation
Mexican Pickled Onions (Yucatan Style)
Preservation
Homemade Giardiniera Pickles (Italian Pickled Vegetables)
Levantine Recipes
Levantine Pickled Cauliflower (Refrigerator Pickle)
If you try this homemade pickled banana peppers recipe or other preservation recipes, please rate and leave a comment to help others who want to try it.
Pickled Banana Peppers Recipe (Quick and Easy)
Equipment
- ¾ quart mason jar (or similar)
Ingredients
- 1 cup white vinegar
- 1 cup water
- 1 tbsp kosher, pickling, or sea salt
- 2 tsp sugar (optional, use less if preferred)
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 2 garlic cloves
- 1 lb banana peppers, sliced into 1/4-inch rings (discard seeds if preferred)
Instructions
- Make the brine. In a measuring cup combine vinegar, water, salt, and sugar. Stir until dissolved. Warming the mixture briefly can help dissolve salt and sugar.
- Pack the jar. Place peppercorns, mustard seeds, and garlic into a clean jar. Pack in the sliced pepper rings.
- Pour the brine. Pour the pickling solution over the peppers so they are fully submerged.
- Cover and pickle. Seal the jar and refrigerate. Allow at least 2 days for the peppers to develop flavor and soften. They can be sampled after 24 hours.
Notes
Refer to the photos above for step-by-step visuals.
Ingredient notes:
- Peppers: Sweet or hot banana peppers both work. Other peppers can be substituted.
- Spices: Black pepper and mustard seed provide a classic profile. Add coriander seeds, bay leaf, or celery seed if desired.
- Vinegar: White distilled, white wine, or champagne vinegar maintain a bright color. Avoid dark vinegars.
Important: This is a refrigerator pickle, not a canning recipe. Store in the refrigerator and consume within about 4 weeks using clean utensils to avoid contamination.
Nutrition
Calories: 12 kcal; Carbohydrates: 2 g; Protein: 0.5 g; Fat: 0.2 g; Sodium: 353 mg. (Values are approximate.)
If you try this recipe, please rate and comment below!