Pickled Banana Pepper Rings (Easy Refrigerator Recipe)
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Had a bumper crop of banana peppers this summer? Good problem to have. The fastest way to turn pounds of peppers into something you’ll actually use (and gift) is a simple refrigerator pickle.
With a few pounds of peppers, you can easily fill multiple jars, about ½ pound per pint jar. Pickling (instead of fermenting) keeps the peppers crisp, bright, and ready to use in a week.
Why You’ll Love This
-Lasts for months in the refrigerator
-Costs less than store-bought jars
-Clean ingredients, no preservatives
-Giftable and crowd-pleasing
Pickled Banana Pepper Rings Recipe
This is a flexible, no-fuss recipe sized for a pint jar, ideal for fridge storage or gifting. Adjust the heat up or down depending on your mood.
Ingredients
-½ lb banana peppers
-⅓ cup water
-⅓ cup white vinegar
-½ tsp salt
-¼ tsp turmeric powder
-Optional: 1 to 2 jalapeños (or hotter peppers)
Equipment
-16 oz. regular mouth Mason jar
-Wooden tamper or muddler
-Food-safe gloves
Directions
1. Make the brine:
Dissolve salt and turmeric in ⅓ cup hot water. Add ⅓ cup vinegar and set aside.
2. Prep the peppers:
Slice into rings. Pack tightly into the jar, pressing down with a tamper to fill to the shoulder.
3. Adjust the heat (optional):
Leave the pith (inner wall) intact for more heat. Add sliced jalapeño if you want a kick.
4. Fill and seal:
Pour the brine over the peppers, filling to the top.
5. Refrigerate:
Seal with your reCAP lid and refrigerate.
-Best flavor: after ~1 week
-Shelf life: several months (refrigerated)
How to Use Pickled Banana Peppers
-Pizzas
-Sandwiches
-Greek salads
-Appetizers
-Relishes
-Salsas
-Bloody Marys
Basically anything that benefits from a little tang and crunch.
Banana Peppers: What You’re Working With
Banana peppers (also called yellow wax peppers or banana chilis) are typically bright yellow, but they’ll shift to green, orange, or red as they mature.
-Heat level: mild (0 to 500 Scoville units)
-Flavor: slightly sweet when ripe, more tangy when young
-Best use for big harvests: slice and pickle
A couple quick clarifications:
-Pepperoncini DOES NOT EQUAL banana peppers (different flavor profile)
-Hungarian wax peppers = hotter cousin of banana peppers
