Introduction
Hey there, pickle lovers! Have you ever craved that bright, tangy crunch of pickled banana peppers but thought making them at home was way too complicated? Or maybe you’ve got a garden overflowing with those lovely yellow peppers and are wondering what on earth to do with them all? Well, grab your jars because I’m about to share a recipe that’s going to change your life (or at least your sandwich game)! This Quick and Easy Refrigerator Pickled Banana Pepper recipe is exactly what it says on the tin – simple, fast, and oh-so-delicious. Forget complicated canning methods; we’re just whipping up a quick brine and letting the fridge do the magic. Get ready for that perfect balance of sweet, tangy, and just a little bit spicy goodness. Trust me, once you try these homemade beauties, you’ll never go back!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you can have these peppers in jars in under 30 minutes!
- Easy: No special equipment needed, just a pot, a knife, and some jars. Perfect for beginners!
- Giftable: Packaged in cute jars, these make amazing last-minute gifts for friends and family.
- Crowd-Pleasing: Add them to pizzas, subs, salads, tacos, or just munch on them straight from the jar – everyone loves a good pickled pepper!
Ingredients
Gather ’round the counter, let’s talk about what you’ll need. These ingredients are all pretty standard, so you probably have most of them hiding in your pantry right now!
- Banana Peppers: About 1 pound, which is roughly 10-12 medium peppers. Look for firm, bright yellow ones. The star of our show!
- White Vinegar: 2 cups. This is the base of our tangy brine. It gives that classic pickled flavor.
- Water: 1 cup. To balance out the vinegar’s acidity.
- Granulated Sugar: 2 tablespoons. Adds just a touch of sweetness to cut through the tang and makes these peppers extra craveable.
- Kosher Salt: 1 tablespoon. Crucial for flavor and helps with the pickling process. Make sure it’s kosher or non-iodized salt.
- Garlic Cloves: 3, peeled and smashed. Because everything is better with garlic, right? Smashing them helps release their flavor.
- Mustard Seeds: 1 teaspoon. A classic pickling spice that adds a little pop of savory flavor.
- Black Peppercorns: 1 teaspoon. For a subtle hint of warmth and spice.
- Turmeric: 1/2 teaspoon (optional). This gives the brine and peppers a beautiful golden hue! Totally optional, but pretty.
- Bay Leaf: 1 (optional). Adds a lovely, subtle herbal note to the brine.
- Crushed Red Pepper Flakes: 1/4 teaspoon (optional). If you like a little heat, this is where you add it!
How to Make It
Alright, apron on? Let’s turn these peppers into pickled perfection! It’s super simple, I promise.
First things first, give your banana peppers a good wash under cool water. Then, grab a knife and slice them into rings. You can go thin or a little thicker, whatever you prefer! Just watch your fingers.
Next, get your jars and lids ready. Make sure they are sparkling clean. You can wash them in hot soapy water or run them through the dishwasher. No need to sterilize for this refrigerator pickle recipe, but clean is key!
Now, let’s make that glorious brine. In a medium saucepan, pour in the white vinegar and water. Add the granulated sugar, kosher salt, smashed garlic cloves, mustard seeds, and black peppercorns. If you’re using them, toss in the turmeric, bay leaf, and crushed red pepper flakes too.
Pop the saucepan on your stove and bring the mixture to a boil over medium-high heat. Give it a stir to make sure the sugar and salt dissolve completely. You’ll see it turn a lovely color if you added turmeric!
Once it hits a boil, reduce the heat and let that beautiful brine simmer gently for about 5 minutes. This helps the flavors meld together.
While the brine is simmering, start packing those sliced banana peppers into your clean jars. Pack them in there nice and snug, but don’t absolutely jam them in so tight you can’t pour the brine.
Now, carefully pour the hot brine over the peppers in the jars. Use a ladle or a heatproof measuring cup. Make sure the peppers are completely submerged in the liquid. You’ll want to leave about 1/2 inch of empty space at the top of the jar – this is called headspace!
Gently tap the jars on the counter a few times. You might see some little air bubbles rise to the top. That’s good! If the brine level drops below 1/2 inch of headspace after tapping, just add a little more hot brine.
Grab a clean, damp cloth and wipe around the rims of the jars. This ensures you get a good seal.
Place the lids on the jars, followed by the screw bands. Tighten the bands until they are “fingertip tight” – meaning snug, but not overly cranked down. You just want them secure.
Let the jars sit on your counter and cool down completely to room temperature. Be patient!
Once they are cool, pop them into the refrigerator. The hardest part is waiting! These pickles will technically be ready to eat after just 24 hours, but I find the flavor is SO much better if you can wait a few days, or even a week, for everything to really meld together. They’ll keep in the fridge for a good 2-3 months.
Substitutions & Additions
Feel free to play around and make this recipe your own!
- Vinegar: You could try swapping some white vinegar for apple cider vinegar for a slightly different flavor profile.
- Sugar: If you prefer less sugar, you can reduce it or try a natural sweetener like maple syrup or honey, keeping in mind they might change the flavor a bit.
- Spices: Don’t have mustard seeds or peppercorns? You can leave them out. Want more spice? Add extra red pepper flakes or even a small sliced jalapeño! Other fun additions include dill seeds, coriander seeds, or even a sprig of fresh dill in the jar.
- Garlic: If you’re not a garlic fan, you can omit it, but I highly recommend keeping it in!
- Other Veggies: This brine is great for quick-pickling other things too! Try adding some sliced onions, carrots, or jalapeños to your jars along with the banana peppers.
Tips for Success
A few little pointers to make sure your pickles turn out perfect every time:
- Use Fresh Peppers: Choose firm, bright peppers without soft spots.
- Clean Jars Are A Must: Even though we aren’t traditional canning, clean jars and lids help ensure your pickles last longer in the fridge.
- Pack Tightly (But Not Insanely): Packing the peppers snugly helps keep them submerged in the brine, but leave room for the liquid to circulate.
- Don’t Skip the Waiting Time: Seriously, the flavor gets SO much better after a few days. Patience is a virtue here!
- Check Your Headspace: Leaving that 1/2 inch headspace is important, especially when pouring hot liquid into jars.
How to Store It
Once your jars are cooled, they need to live in the refrigerator. Since this isn’t a traditional canning recipe with a water bath or pressure canning, the acidity and cold temperature of the fridge are what preserve them.
Keep them chilled, and they should stay delicious for about 2-3 months. You’ll likely eat them long before then though!
FAQs
Q: Are these shelf-stable?
A: No, these are refrigerator pickles. They require storage in the refrigerator and are not suitable for pantry storage.
Q: How long do they need to pickle before eating?
A: You can technically eat them after 24 hours, but the flavor is significantly better after 3-7 days.
Q: Can I use dried minced garlic instead of fresh?
A: Fresh garlic is best for flavor in pickles, but if you’re in a pinch, a tiny sprinkle of dried minced garlic in the brine could work, though the flavor won’t be quite the same.
Q: Can I reuse the brine?
A: It’s not recommended. For the best flavor and safety, always use fresh brine for each batch of pickles.
Quick & Easy Refrigerator Pickled Banana Peppers (Sweet & Tangy!)
Equipment
- Medium saucepan
- Knife
- Jar(s)
- lids
- screw bands
- ladle (or heatproof measuring cup)
- clean damp cloth
Ingredients
Main Ingredients
- 1 pound Banana Peppers About 10-12 medium peppers. Look for firm, bright yellow ones.
- 2 cups White Vinegar
- 1 cup Water
- 2 tablespoons Granulated Sugar
- 1 tablespoon Kosher Salt Make sure it's kosher or non-iodized salt.
- 3 Garlic Cloves peeled and smashed
- 1 teaspoon Mustard Seeds
- 1 teaspoon Black Peppercorns
- 0.5 teaspoon Turmeric (optional)
- 1 Bay Leaf (optional)
- 0.25 teaspoon Crushed Red Pepper Flakes (optional)
Instructions
- First things first, give your banana peppers a good wash under cool water. Then, grab a knife and slice them into rings. You can go thin or a little thicker, whatever you prefer! Just watch your fingers.
- Next, get your jars and lids ready. Make sure they are sparkling clean. You can wash them in hot soapy water or run them through the dishwasher. No need to sterilize for this refrigerator pickle recipe, but clean is key!
- Now, let's make that glorious brine. In a medium saucepan, pour in the white vinegar and water. Add the granulated sugar, kosher salt, smashed garlic cloves, mustard seeds, and black peppercorns. If you're using them, toss in the turmeric, bay leaf, and crushed red pepper flakes too.
- Pop the saucepan on your stove and bring the mixture to a boil over medium-high heat. Give it a stir to make sure the sugar and salt dissolve completely. You'll see it turn a lovely color if you added turmeric!
- Once it hits a boil, reduce the heat and let that beautiful brine simmer gently for about 5 minutes. This helps the flavors meld together.
- While the brine is simmering, start packing those sliced banana peppers into your clean jars. Pack them in there nice and snug, but don't absolutely jam them in so tight you can't pour the brine.
- Now, carefully pour the hot brine over the peppers in the jars. Use a ladle or a heatproof measuring cup. Make sure the peppers are completely submerged in the liquid. You'll want to leave about 1/2 inch of empty space at the top of the jar – this is called headspace!
- Gently tap the jars on the counter a few times. You might see some little air bubbles rise to the top. That's good! If the brine level drops below 1/2 inch of headspace after tapping, just add a little more hot brine.
- Grab a clean, damp cloth and wipe around the rims of the jars. This ensures you get a good seal.
- Place the lids on the jars, followed by the screw bands. Tighten the bands until they are "fingertip tight" – meaning snug, but not overly cranked down. You just want them secure.
- Let the jars sit on your counter and cool down completely to room temperature. Be patient!
- Once they are cool, pop them into the refrigerator. The hardest part is waiting! These pickles will technically be ready to eat after just 24 hours, but I find the flavor is SO much better if you can wait a few days, or even a week, for everything to really meld together.