Refrigerator pickled banana peppers are a great way to enjoy fresh, crisp, and tangy peppers without any special equipment or canning process. They can be made quickly and easily at home, providing a delicious addition to sandwiches, pizzas, salads, and more. Refrigerator pickled banana peppers also have a longer shelf life, allowing you to enjoy the peppers for weeks to come. Plus, they are a great way to preserve an abundance of banana peppers from your garden or local farmers’ market. By making refrigerator-pickled banana peppers, you can customize the flavors and spices to your liking, creating a unique and tasty snack or condiment.
Pickled Banana Peppers
Easy small batch refrigerator pickled banana peppers.
Ingredients
- 4-5 Banana Peppers
- 1 cup Water
- 2 cups Apple cider vinegar
- 1/4 cup Sugar
- 1/2 tsp Mustard seeds
- 1/2 tsp Celery seeds
- 1/4 tsp Turmeric
- 2 tsp Kosher salt
- 2 Smashed garlic cloves
Instructions
- Wash and dry 5-6 banana peppers. Cut off the stem of each pepper and discard. Then slice the pepper in 1/4 inch slices. You can remove the seeds if you prefer. Place the peppers in a clean, wide mouth mason jar or similar size, heat tolerant container.
- Add the garlic clove.
- In a small pan add the water, vinegar, salt, celery seeds, mustard seeds, tumeric and sugar. Place over medium-high heat the stir bringing to a boil just until the salt and sugar dissolves.
- Pour the brine over the banana pepper rings and garlic.
- Let cool to room temperature.
- Cover then place the jar in the refrigerator and let it sit for 5 days before eating. If you can wait that long!
- They will last for weeks in the refrigerator.
Tried this recipe?Let us know how it was!