Super quick, refrigerator Pickled Banana Peppers add delicious mild-spicy, tangy, lightly sweet flavor and crunchy texture to sandwiches, pizza, salads and for general snacking. This banana pepper recipe is for a small batch and is refrigerator ready!
It’s Time for Pickled Banana Peppers!
Peppers are making a showing at the farmers market so, just like these Pickled Jalapeños, it’s time to pickle banana peppers too! Where I live, in the Pacific Northwest, we’re a little behind in the pepper department due to our cooler climate.
But I always find time to whip up a few batches of pickled peppers in late August or September between apple picking and testing fall recipes.
This Recipe Is
- tangy. mildly spicy. lightly sweet.
- quick to pull together
- crisp
My favorite way to enjoy pickled peppers? On pizza, like this Same Day Sourdough Pizza Crust, or on any pizza for that matter!
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How to Make Quick Pickled Banana Peppers
Banana peppers and Hungarian wax peppers are in the same family and they look similar. Their heat can vary depending on which pepper you choose, but Hungarian wax peppers tend to be the hottest out of the two. This banana pepper recipe can be used with either of these peppers.
Banana peppers are mild with a Scoville range of 0 to 500. In comparison, jalapeno comes in at 2,500-5000 Scoville units. Hungarian wax peppers have a huge range of 1,500 to 15,000 Scoville units. But I’ve never had one hotter than a jalapeno. I find they’re usually much milder.
Traci’s Tips
- I’ve been making this recipe for years and have found that canning softens the peppers, so I choose to skip canning and refrigerate the peppers after pickling. This way, the peppers retain their crunch.
- Wearing disposable gloves will help protect hands from the oils that make the peppers hot! The capsaicin can have a lingering burn. Otherwise, wash your hands with hot soapy water after handling the peppers.
- I’ve stored quick Pickled Banana Peppers in the refrigerator for up to three months. They tend to get eaten quickly, so I’m not sure how much longer they’ll keep.
4-Ingredient Quick Pickled Banana Peppers
Ingredients
- 2 pounds (907 grams) Banana or Hungarian Wax Peppers
- 1 1/4 cups (295 grams) Water
- 2 1/4 cups (539 grams) 5% White Distilled Vinegar
- 1 1/4 tablespoons Fine Sea Salt
- 3/4 tablespoon Organic Cane Sugar
Instructions
- Sterilize glass lidded jars. National Center for Home Canning shows the proper way. You'll need 3 pint Mason Jars (affiliate link) and 1, one cup jar (1.75L).
- Rinse the peppers under running water. Use latex gloves if desired (to protect from the hot oils) and chop the peppers into rings. Pack the peppers into sterilized jars using a muddler to gently push the peppers down to make room for more.
- Meanwhile, in a medium sauce pot, add the water, vinegar, salt and sugar. Whisk to dissolve the salt and sugar and bring to a boil.
- Once boiling, pour the brine into the pepper filled jars (using a Wide Mouth Funnel (affiliate link) helps contain the mess). Use the muddler again to gently pack the peppers down, adding more peppers and brine as needed and leaving at least 1/2" (12mm) head space at the top of the jars.
- Lid the jars and allow to cool to room temperature before storing them in the refrigerator* (see note). I’ve stored this recipe, refrigerated, for up to two months. I’m not sure how much longer they’ll keep. The peppers are ready to eat in about two days.
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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I love this super simple recipe. Banana peppers, fresh, have no flavor. This really makes them tasty. I made about 10 jars and we used them one-by-one for about 9 months and they tasted fresh and delicious (stored in the fridge).
Amazing! Thank you for your note, Amy!
After the peppers are eaten, can I add fresh peppers to that brine?
Hi Veneal! I’ve always made fresh, so I’m not sure.