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Classic Refrigerator Pickled Banana Peppers
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Classic Refrigerator Pickled Banana Peppers

These Classic Refrigerator Pickled Banana Peppers are crisp, tangy, and bursting with fresh garlic and herb flavor. Made with simple pantry ingredients and no canning required, they're the perfect topping for pizzas, sandwiches, burgers, tacos, salads, and more.
Prep Time20 minutes
Cook Time5 minutes
Chill Time1 day
Total Time1 day 25 minutes
Course: Condiment, Side Dish
Cuisine: American
Keyword: Banana Pepper Recipe, Banana Pepper Rings, Homemade Pickled Peppers, No Canning Pickles, Pickled Banana Peppers, Pickled Pepper Rings, Refrigerator Pickled Banana Peppers
Servings: 16
Calories: 18kcal

Ingredients

  • Banana Peppers
  • 1 pound fresh banana peppers
  • 3 garlic cloves peeled and smashed
  • 2 teaspoons mustard seeds
  • 1 teaspoon black peppercorns
  • ½ teaspoon celery seeds
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes optional
  • Pickling Brine
  • 2 cups distilled white vinegar
  • 1 cup water
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar

Instructions

  • Wash and dry the banana peppers. Remove the stems and slice them into ¼-inch rings. Remove some seeds if you prefer a milder flavor.
  • Divide the garlic, mustard seeds, black peppercorns, celery seeds, oregano, and optional red pepper flakes evenly between two clean mason jars. Pack the sliced banana peppers tightly into the jars.
  • In a medium saucepan, combine the vinegar, water, kosher salt, and sugar. Heat over medium heat until the salt and sugar dissolve and the brine begins to simmer.
  • Carefully pour the hot brine over the peppers until completely submerged. Remove any trapped air bubbles and let the jars cool to room temperature.
  • Seal the jars tightly and refrigerate for at least 24 hours, preferably 48–72 hours, for the best flavor.
  • Serve on pizzas, sandwiches, burgers, tacos, nachos, salads, wraps, or charcuterie boards.

Notes

  • Use firm, fresh banana peppers for the best crunch.
  • Slice the peppers evenly so they pickle consistently.
  • Make sure all peppers stay fully submerged in the brine.
  • Refrigerate for 48–72 hours for the best flavor.
  • Always use clean utensils when removing peppers from the jar.
  • A quick refrigerator pickle recipe with no canning required.
  • Perfect for topping pizza, burgers, sandwiches, hot dogs, tacos, and salads.
  • Made with fresh banana peppers, garlic, herbs, and a tangy vinegar brine.
  • Best enjoyed after chilling for 48–72 hours.
  • Keeps fresh in the refrigerator for up to 1 month.
  • Great for preserving a summer garden harvest and adding bold flavor to everyday meals.

Nutrition (Per Serving)

  • Calories: 18 kcal
  • Carbohydrates: 4g
  • Protein: 1g
  • Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 290mg
  • Potassium: 75mg
  • Fiber: 1g
  • Sugar: 2g
  • Vitamin A: 6% DV
  • Vitamin C: 45% DV
  • Calcium: 2% DV
  • Iron: 2% DV