Quick Refrigerator Pickled Banana Peppers – No Canning, No Fuss! These pickled banana peppers have become my go-to topping for everything. They’re tangy, slightly sweet, and way better homemade than anything you’ll find in a jar. Perfect on salads, sandwiches, pizzas, wraps — you name it. And just like jalapeños, no canning needed!
Ingredients:
- 3–4 cups sliced banana peppers
- 1 cup white vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tbsp kosher salt
- 3 cloves garlic, smashed
- 1 tsp mustard seeds (or peppercorns if you prefer!)
Instructions:
Keep them in the fridge for up to 2 months — if they last that long!
Prepare the Peppers:
Slice banana peppers into rings.
Pack them tightly into a clean glass jar (you can use a mason jar or any airtight container).
Prepare the Brine:
In a small pot, combine vinegar, water, sugar, salt, garlic, and mustard seeds (or peppercorns if you prefer).
Bring the mixture to a boil over medium heat, stirring occasionally to ensure the sugar and salt dissolve completely.
Pour the Brine:
Carefully pour the hot brine over the banana peppers in the jar, ensuring that the peppers are completely submerged in the liquid. If necessary, press them down slightly.
Cool and Seal:
Let the jar cool on the counter for about 30 minutes to an hour.
Once it’s cool enough, seal the jar and place it in the refrigerator.
Storage and Flavor Development:
Pro Tip: They’re good after 24 hours, but they’re amazing after a few days once the flavors settle in.
