Quick Pickled Banana Peppers
If you're a fan of banana peppers, you'll love how easy it is to pickle them at home. Pickling not only adds flavor, but also has numerous health benefits as it helps preserve the nutritional value of the vegetables. These quick pickled banana peppers are simple to make and perfect for a variety of dishes, this tangy and zesty condiment is an excellent addition to sandwiches, burgers, salads, and more.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
*This post contains affiliate links. As an Amazon Affiliate, I earn a commission on qualifying products.
Even without a garden this year, I could enjoy these banana peppers thanks to generous friends. As soon as I received them, I knew I had to share a pickling recipe with all of you. These refrigerator banana peppers are quick and easy to make, which is particularly helpful for those in a hurry.
Quick Pickled Banana Peppers Ingredients
The best part about this quick and easy refrigerator pickled banana pepper recipe is you only need a few ingredients to prepare it. Here is what you will need to make it:
- 15 Fresh Banana Peppers
- 3 Cups White Distilled Vinegar
- 3 Cups Water
- ⅓ Cup White Granulated Sugar
- 2 ½ Tablespoons Salt
- 2 Teaspoons Freshly Minced Garlic
Items needed:
How to Make this Quick Pickled Banana Peppers Recipe
STEP 1: Prepare the Peppers
First, start by slicing all the banana peppers, discarding the stem end and fleshy insides. For a circular shape, cut them width-wise. Don't worry about achieving perfect thickness, but avoid going too thick.
STEP 2: Add them to Jars
Now, let's place the pepper slices in the jars. Fill them up until the top starts to shrink.
STEP 3: Make the Brine
Combine vinegar, water, salt, garlic, and sugar in a small boiling pot. Bring the mixture to a boil while stirring continuously. This whole process should take around 5 minutes.
STEP 4: Add the Brine to Jars
Next, pour the brine into each jar, making sure the brine fully covers the pepper slices. Allow the peppers and brining liquid to cool to room temperature. Then, seal the jars with lids and refrigerate for at least 24 hours. Enjoy the flavorful goodness of your homemade pickled banana peppers!
Storing Pickled Banana Peppers
Store the container in the refrigerator for up to three months, and label it with the date you made them. You can enjoy your refrigerated pickled banana peppers all year round with proper storage.
Substitutions and Additions
Vegetables: You can pickle a variety of different vegetables using this method. Carrots, asparagus, cucumbers, and red onions all turn out delicious! However, the thicker slices of vegetables will require longer to brine before eating them.
Spices: This recipe is straightforward, but you can use various items to add flavor. For example, 3 tablespoons of pickling seasoning works excellent! Add some red pepper flakes or a dash of cayenne pepper if you want to add a little heat.
Jars: I used quart-sized jars, but you can use any sized jars as long as they have tight-fitting lids.
How to Serve
1. As a Topping
Pickled banana peppers can be used as a topping on pizza, tacos, salads, sandwiches, and more. The sweet and tangy flavor of the peppers pairs well with many dishes and adds a unique flavor to any dish. To use them as a topping, chop the peppers into small pieces and sprinkle them on top of your dish before serving.
2. As an Appetizer
Pickled banana peppers can also be served as an appetizer or snack. They are great for dipping in hummus or other dips or served alone with some crackers or chips. Pickled banana peppers are great for adding to cheese boards or charcuterie boards for an extra pop of flavor.
3. In Salads
They can also be added to salads for an extra crunch and flavor boost. Add some chopped-up pickled banana peppers to your favorite salad recipe for a delicious twist on the classic dish. The sweet and tangy flavors will pair nicely with the other ingredients in your salad.
4. In Sandwiches and Wraps
Pickled banana peppers are great for adding to sandwiches and wraps for an extra kick of flavor. They pair particularly well with deli meats such as ham, turkey, or roast beef, but they can also be added to vegetarian sandwiches. Add sliced peppers to your sandwich before serving for a delicious meal that will surely please everyone at the table!
5. As Part of a Relish Tray
These peppers are great for adding to relish trays along with other pickles, such as dill pickles or sweet pickles. These tasty treats make great snacks when served alongside other finger foods, such as crackers and cheese cubes, and they provide a unique flavor that will have everyone coming back for more!
Frequently Asked Questions
What's the difference between banana peppers and pepperoncinins?
Let me clarify: pickled banana peppers are called pickled banana peppers. However, if you're familiar with pepperoncini, you may find them similar in appearance and taste. Don't be confused; they're just different varieties with a similar pickled flavor.
Other names for banana peppers
Banana peppers are also known as banana chilis and yellow wax peppers.
What do pickled banana peppers taste like?
Wondering what pickled banana peppers taste like? They share a resemblance to pepperoncini. Think of them as tangy pickles with a slight hint of spice (if any) and a satisfying crunch. Unlike traditional pickles, they don't have a soft center.
Quick Pickled Banana Peppers
Equipment
Ingredients
- 15 Fresh Banana Peppers
- 3 Cups White Distilled Vinegar
- 3 Cups Water
- ⅓ Cup White Granulated Sugar
- 2 ½ Tablespoons Salt
- 2 Teaspoons Freshly Minced Garlic
Instructions
- Slice all the banana peppers, discarding the stem end and fleshy insides. You want to cut them width wise into circles. Thickness doesn’t have to be perfect, but don’t go super thick.
- Place the pepper slices in the jars until filled almost to top.
- Place the vinegar, water, salt, garlic, and sugar into a small boiling pot and bring to a boil. Stir until the sugar and salt dissolves. The entire process should take about 5 minutes.
- Pour the brine into each jar. You want the brine to completely cover the pepper slices.
- Place the lids on the jars and refrigerate for at least 24 hours.
Notes
Do not freeze in the jars. It’s likely the jars will crack and break, ruining all your hard work.
Do not overfill your jars. You want to leave room for the liquid to cover the peppers.
You can use various jar sizes, if desired. I tend to use whatever I have on hand. However, this recipe makes about 3 quarts.
You’ll have a little pickling liquid leftover, but not much. Further, the liquid is enough to fill jars that are already filled with the peppers. So, the recipe doesn’t make 3 quarts of liquid, but creates 3 quart jars of pickled peppers, just to be clear.
It’s important that you let the liquid cool to room temperature before placing the jars in the fridge. It allows the peppers to soften.
12 Comments