Sweet & Tangy Pickled Banana Peppers
Quick Refrigerator Pickles – No Canning Required!
Pickled banana peppers are the perfect balance of sweet, tangy, and slightly spicy (depending on your peppers). This easy refrigerator recipe gives you crisp, flavorful rings without the hassle of traditional canning. They’re incredibly addictive and a great way to preserve an abundant pepper harvest!
Prep Time:
- 10 minutes
Cook Time:
- 5 minutes
❄️ Chill Time:
- Minimum 1 hour (best after 24 hours)
⏱️ Total Time:
- 1 hr 15 mins
Ingredients:
3–4 cups banana peppers (about 6–8 medium), sliced into rings
1 cup white vinegar
1 cup water
1/3 cup granulated sugar (adjust to taste)
1 tbsp kosher salt or pickling salt
2 cloves garlic, smashed
1/2 tsp mustard seeds (optional, for flavor)
1/2 tsp whole black peppercorns
1/4 tsp turmeric (optional, for color)
Pinch of red pepper flakes (optional, for heat)
Instructions:
1. Prep the Peppers
Rinse banana peppers and slice them into 1/4-inch rings. Discard stems and seeds if desired.
Pack sliced peppers into a clean pint or quart-sized jar (sterilized if storing longer).
2. Make the Pickling Brine
In a small saucepan, combine vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, turmeric, and red pepper flakes.
Bring to a boil, stirring until sugar and salt dissolve (about 3–5 minutes).
3. Pour & Cool
Carefully pour the hot brine over the banana peppers in the jar, covering completely.
Press peppers down with a spoon if needed, ensuring they are submerged.
4. Seal & Chill
Let the jar cool slightly, then seal with a lid.
Refrigerate for at least 1 hour before serving, but 24 hours is ideal for best flavor.
Tips & Variations:
Sweeter flavor: Add up to 1/2 cup sugar for more sweetness.
Spicier pickles: Add jalapeños or increase red pepper flakes.
Crunchy tip: Use very fresh peppers and avoid overcooking them before brining.
Canning method: If you want to shelf-stabilize them, follow proper water bath canning techniques.
Nutrition Information (Per 2 Tbsp Serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 15 kcal |
| Carbohydrates | 3–4 g |
| Sugars | 2–3 g |
| Fat | 0 g |
| Protein | 0 g |
| Sodium | 90–120 mg |
| Fiber | 0.5 g |
| Vitamin C | ~10% DV |
| Iron | ~2% DV |