In this video and article, I show you how to make quick pickled banana peppers. I also provide the benefits of creating quick pickles (also known as refrigerator pickles) instead of canning pickled banana peppers or other types of pickles. 

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How to Make Quick Pickled Banana Peppers (Video)


Quick Pickled Banana Peppers Step-by-Step (with Pictures)

Quick Pickled Banana Peppers - Ingredients and Process

Ingredients
  • 12-15 banana peppers
  • 1 teaspoon salt (kosher or canning salt preferred)
  • 1 1/2 cups white vinegar
  • 1 1/2 cups water
  • 1 clove of garlic, peeled and cut in half
Process
  • Bring the water, vinegar, and salt to a boil and simmer until salt dissolves. Then turn off heat. 
  • While waiting for the brine to boil, slice up the banana peppers.
  •  Put the sliced banana peppers and garlic in a clean glass jar.
  • After the brine has cooled for 5-10 minutes, pour it over the banana peppers in the jar, and screw on the lid.
  • Once the brine has cooled to room temperature, place the peppers in the fridge.
  • Allow the peppers to marinate in the brine for at least 24 hours before eating. The banana peppers will last for about 4 weeks.

Benefits of Quick Pickles Vs. Canning Pickles

There are several benefits of making quick pickled banana peppers instead of canning them. Here are some of my favorites.

Quick Pickled Banana Peppers are a Great Way to Preserve a Small Harvest

When making quick pickles, you can start with a small amount. This is great for those who either have small gardens and therefore small harvests. It's not worth pulling out the canner to can a half pint of peppers, cucumbers, or whatever you have growing in your garden.  It's also great for those who live in small spaces and don't have room for multiple jars of the same item canned.

Especially for those who are single or have a small family, super small batch pickling is a great option, and quick pickles are one of the best ways to preserve even the smallest amount of vegetables.

Quick Pickles Require No Special Equipment

 Quick pickles require no special equipment. For instance, you don't need a canner, or canning jars or special lids. Any jar with a lid will do. In my case, I used an empty Green Giant jar that had had sliced mushrooms. Even though I have canning jars and lids, there was reason to use them for this project, especially since I had this perfectly good empty jar.

This Recipe Used Basic and Inexpensive Ingredients

This particular recipe used the most basic of ingredients that are very inexpensive. Granted, the same would be true if I water bath canned these pickled banana peppers. 🙂 

Quick Pickles are Great for Beginning Canners

Since these quick pickled banana peppers require no special equipment and you don't have to worry about things like processing the right way for the right amount of time, and you don't have to worry about jars sealing, these are a great option for people new to preserving food.

While it's very true that these quick pickled banana peppers have to be refrigerated and only last about four weeks, they still keep longer than if you just threw them in the fridge, without pickling. So they are a great first step when it comes to preserving food.

Quick Pickles are. . . Quick!

Quick pickles are named quick for a reason! They are so fast and easy to make, that they are a great option for busy people. 

Sometimes I've had vegetables go bad because I was trying to find the time to can them. In contrast, as I harvested these banana peppers often just a few peppers at a time, I was able to quickly slice them and put them into the brine I had already prepared. No fuss, no muss, and no waste!

Quick Pickles Tend to Be More Crisp

One of my favorite things about making quick pickles is that since they don't require canning, they tend to stay more crisp. One of the biggest disappointments for me as a canner is when I start with nice crisp cucumbers or peppers, and once I've canned them, they aren't as crisp as I'd like them to be. 

There are products such as Pickle Crisp that help with this, but those products are unnecessary with quick pickling.

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  • I’ve made 2 jars of peppers. And I’m still getting several banana peppers a week on my vines. Can I blanch them and add them to the already refrigerated jars?

    • Yes, that will work fine. The only problem with it is that you won’t know which ones are older. If you can combine the ones you did at the same time and put the new ones in brine in a new jar, that would be better since you’ll know which ones are older and use them first. You can definitely re-use the brine a couple of times. I wouldn’t re-use it more than twice because it weakens over time.

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