Why You’ll Love This Recipe
When my pepper plants are overflowing or I spot a good deal at the market, this fast fridge-pickle comes together in under 15 minutes prep. The brine brings out the peppers’ natural flavors, while garlic and salt add a sharp, bright zing. I love having these on hand—they add a quick kick to any meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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14–16 oz fresh banana peppers, sliced into rings
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2–3 cloves garlic, minced
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1½ cups vinegar (white, wine, apple cider, or white balsamic)
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1½ cups water
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½–1 tsp sea salt
Directions
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Clean and dry a 32–38 oz jar.
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Slice the peppers into discs, discarding stems; pack them into the jar.
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In a saucepan, bring vinegar and water to a boil.
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Remove from heat, stir in garlic and salt, then let cool 5–10 minutes.
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Pour brine over peppers in the jar, ensuring they’re fully submerged.
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Allow jar to reach room temperature, then seal and refrigerate.
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For crunchy peppers, chill at least 30–60 minutes; for softer, more mellow flavor, wait 24 hours or more.
Servings and timing
Yields about 19 servings (1–2 tablespoons each).
Prep time: 10 minutes
Cook time: 5 minutes
Total time before eating: 30 minutes to 24 hours depending on preferred texture.
Variations
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Spice it up: Add sliced jalapeños or a dash of red pepper flakes.
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Sweeten the brine: Stir in ½–¾ cup sugar while hot.
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Add seeds or herbs: Try mustard seeds, coriander, or celery seeds for extra flavor.
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Mix vinegars: Use a blend like white and apple cider vinegar for nuanced taste.
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Pepper medley: Combine banana peppers with jalapeños or bell peppers.
Storage/reheating
I store these in a sealed jar in the fridge, where they stay crisp and flavorful for 3–4 weeks. No reheating needed—just scoop and enjoy!
FAQs
How long before these are ready to eat?
They’re enjoyable after 30 minutes in the fridge, but taste best after at least 24 hours when the flavors meld.
Can I use different vinegars?
Yes—white, wine, white balsamic, apple cider, or a mix all work well. I often mix two kinds for depth.
Do I need to remove the seeds?
No, I leave them in. They add color and mild heat. Remove them if you want milder peppers.
How can I adjust sweetness or heat?
I stir in sugar into the hot brine for sweetness, or add jalapeños or red pepper flakes for extra heat.
Can these be shelf-stable?
No—this is a refrigerator pickle. Keep them chilled and use within a month.
Conclusion
These quick pickled banana peppers are a fridge staple in my kitchen. Easy, versatile, and loaded with bright, tangy flavor—they breathe new life into everything from sandwiches to snacks. Give this recipe a try next time you crave something zesty!
