4-Ingredient Quick Pickled Banana Peppers

Overhead shot of Pickled Banana Peppers in a jar, ready to be shared.

4-Ingredient Quick Pickled Banana Peppers

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!

Course Condiment, Snack

Cuisine American, Pickling

Diet Vegan, Vegetarian

Keyword Hungarian Wax Peppers, Pickled Banana Peppers, Pickled Peppers

Prep Time 15

Cook Time 10

Total Time 25

Servings Cups

Calories 383kcal

Author Traci York

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 tablespoons Organic Cane Sugar

Instructions

Sterilize glass lidded jars. National Center for Home Canning shows the proper way. You'll need 3 pint Mason Jars 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 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

*This recipe is for refrigerator-quick Pickled Banana Peppers; however, the USDA recommends canning pickled peppers. For canning instructions, see the USDA recommendations.

Nutrition