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A glass jar of pickled banana peppers on a red and white checkered cloth, surrounded by fresh yellow peppers.
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Refrigerator Pickled Banana Peppers

Make your own Pickled Banana Peppers at home. If you've grown a bunch of banana peppers or picked them up at the market this is the recipe to use them up and get them out of the fridge.
Prep Time15 minutes
Rest Time1 day
Total Time1 day 15 minutes
Course: Condiment
Cuisine: American
Servings: 16 Servings
Calories: 14kcal
Author: Laura

Equipment

  • quart jar

Ingredients

  • 1 lb banana peppers
  • 1 cup apple cider vinegar, 5% acidity
  • 1 cup water
  • 1 tbsp kosher or pickling salt
  • 1-2 tbsp sugar
  • 2 cloves garlic, smashed or sliced
  • 1/2 tsp red pepper flakes, add only if you want hot peppers

Instructions

  • Wash the peppers, trim off the stems, and slice them into rings about 1/4-inch thick
    Sliced yellow and orange bell peppers, similar in appearance to pickled banana peppers, on a wooden cutting board.
  • Shake out the loose seeds if you want less seeds
  • Pack the rings into a clean quart jar with the garlic
    A close-up, top-down view of pickled banana peppers sliced into a glass jar with a clove of garlic.
  • Bring the vinegar, water, salt, sugar, and red pepper flakes, if using, to a boil, stirring until the salt and sugar dissolve
    A metal bowl containing a golden liquid with pickled banana peppers and red pepper flakes being mixed by a wire whisk.
  • Pour the hot brine over the peppers until they're covered, leaving about 1/2 inch at the top
    Pickled banana peppers being poured from a metal pot into a blue plastic bowl.
  • Press the rings down with a wooden spoon to push out air bubbles
  • Let the jar cool to room temperature
    A glass jar filled with pickled banana pepper rings.
  • Put the lid on, and refrigerate
  • They're ready to eat in 24 hours and best after 2-3 days
    A mason jar of sliced pickled banana peppers with a dark grey lid, surrounded by whole yellow and orange peppers on a red and white checkered cloth.
  • Keep them in the refrigerator for up to 2 months

Video

Nutrition

Serving: 1 Serving | Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 442mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 24mg | Calcium: 7mg | Iron: 0.2mg
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