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Quick and Easy Refrigerator Pickled Banana Peppers

  • Author: Jo-Anna Rooney
  • Total Time: 20 minutes
  • Yield: 1 - 32 oz jar 1x


This recipe makes a small batch (1 – 32 oz jar) of pickled banana peppers, but you can easily double the recipe to make more.



  • 3 cups sliced banana peppers, most seeds removed
  • 1 3/4 cup white vinegar
  • 1 cup water
  • 1 tbsp pickling salt
  • 1 tbsp sugar


Preparing the Peppers:

  1. Remove the stems, seeds and inner membranes of the peppers.  I didn’t remove all the seeds, just as many as I could.  If you like your peppers really spicy, consider leaving them in.
  2. Slice the peppers into 1/4 inch slices.

Making the pickling brine:

  1. In a saucepan mix together the vinegar, water, pickling salt and sugar.
  2. Boil for about 1 minute.
  3. Remove from heat.

Putting it all together:

  1. In your clean jars, add the slices of pepper.
  2. Pour the hot brine over the peppers.
  3. Gently tap the bottom of your jars on the counter to remove any bubbles and to allow the peppers to settle.
  4. Top up with brine, leaving about 1/2 inch of air space in the jar.
  5. Clean the rim of the jar and add your lid.
  6. Refrigerate and let sit for at least 3 – 5 days.
  7. These pickled peppers will last for months.

  • Category: Pickles

Keywords: pickled banana peppers