Quick Pickled Banana Peppers
If you have lots of peppers from the garden, use them up in this Pickled Banana Peppers Recipe! This is a refrigerator style of canning that’s quick to prepare and makes some yummy peppers. Very few ingredients and they can be used in a plethora of ways!
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Servings: 3 quarts
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
This is refrigerator style canning, which means that even once the pickling process finishes, the peppers will need to be stored in the fridge until used.
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.
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.