You can pickle banana peppers whole by just cutting off stems and about a 1/4 inch off other end. I've done this but keep in mind if you only cut off stem and not the other end the peppers fill with the pickling liquid and when you remove a pepper from jar you will have liquid spill onto your clothes when you take a bite. Ask me how I discovered this. So, either leave completely whole or cut off both ends.

Use any jars you have on hand, no need to use any certain size jars but this recipe will fill at least two 24 oz canning jars plus about a 12 oz jar and spices are measured for jars this size. Adjust spice measurements depending on size of jars. You don't have to use canning jars and new lids since these will be kept in the refrigerator. However, I usually do use canning jars and new lids if I'm canning more than two jars because they will seal if you put lids on right after pouring in the hot liquid. I do it just to keep them fresher but it's not necessary, especially if you only pickle a few jars and are planning on eating them soon. Note: you will still need to store in refrigerator, do not store in pantry.

Refrigerator Pickled Banana Peppers

After reading over a few recipes, I came up with my own that I thought would better suit my families taste. The process is similar to making my Simple Refrigerator Dill Pickles.

These pickled banana peppers are delicious on a sandwich, in salads, a perfect side to go with pizza or just for a snack straight out of the jar. Enjoy! 

by Marci LaFavers, July 24, 2016

Have a question or comment about one or our blog posts?


Do you have donations?


Please comment or ask your question using comment form below. 

We've had an abundance of banana peppers growing in our garden this summer. We eat them raw in salads, dipped in a veggie dip, add as a topping for pizza, give to family and friends but still they were growing faster than we could eat them or give them away.

Join us on our journey. We will learn to live a healthier, happier, and more independent life with a whole lot of faith.

 The Old Barn Homestead 

I never cared for the banana peppers that come in jars from the store, but thought I might like them if they were fresh and pickled at home. Since we began growing a lot of our own food we have discovered there are foods we actually like, but only when it's fresh and made from home. So, out of wanting to preserve our blessing of banana peppers, I decided to try pickling a few jars using a quick and simple process.

Refrigerator Pickled  Banana Pepper Recipe


First, slice banana peppers to fill at least two 24 oz jars. How many you need will depend on the size of your peppers. 


4 cups of water

2 cups white vinegar (I use the 5% Acidity)

2 tablespoons of salt


Put in each jar:

1 clove of garlic or 1 teaspoon or minced garlic

1/2 teaspoon of black peppercorn

1/8 teaspoon crushed red pepper

I like to put in a few slivers of fresh mild jalapeno peppers. This is optional depending if you like a little more kick to your peppers. Adjust spice measurements for jars smaller than 24 ounces.


Directions:


Prepare banana peppers by washing, cutting off stems and slicing them about 1/4 inch thick, slice them into round slices. Put water, vinegar and salt in a pan and begin bringing to a boil. Simmer canning lids in water if using new canning lids. While this is heating up, add garlic, black peppercorn, crushed red pepper, jalapeno peppers, then sliced banana peppers, into clean jars. I pack my jars pretty tight. After solution/liquid comes to a boil and salt is dissolved, carefully pour into jars leaving at least a 1/2 inch space from top. Keep this in mind when filling jars with banana peppers to make sure you don't over fill so all peppers are covered with liquid. 

Add lids to your jars, let cool completely and refrigerate for at least two days before eating. These with keep in fridge for a few months.