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Pickled Banana Pepper Rings (Easy Refrigerator Recipe)

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, about a half 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 fridge, costs less than store-bought jars, uses clean ingredients with no preservatives, and makes a great, crowd-pleasing gift.

Ingredients:

  • 1/2 lb banana peppers
  • 1/3 cup water
  • 1/3 cup white vinegar
  • 1/2 tsp salt
  • 1/4 tsp turmeric powder
  • 1 to 2 jalapeños (optional, for extra heat)

Equipment:

How to make it:

  1. Make the brine: Dissolve the salt and turmeric in 1/3 cup hot water, add the vinegar, and set aside.
  2. Prep the peppers: Slice into rings, pack tightly into the jar, and press down with a tamper to fill to the shoulder.
  3. Adjust the heat (optional): Leave the pith intact for more heat, or add sliced jalapeño for a kick.
  4. Fill and seal: Pour the brine over the peppers, filling to the top.
  5. Refrigerate: Seal with your reCAP FLIP Lid and refrigerate. Best flavor after about a week; keeps several months refrigerated.

How to use them: Pizzas, sandwiches, Greek salads, appetizers, relishes, salsas, Bloody Marys: basically anything that benefits from a little tang and crunch.

A quick primer on banana peppers: Also called yellow wax peppers, they start bright yellow and shift to green, orange, or red as they mature. Mild heat (0 to 500 Scoville units), slightly sweet when ripe and more tangy when young: best for big harvests as a slice-and-pickle.

*Note: Pepperoncini are not the same as banana peppers, and Hungarian wax peppers are their hotter cousin.

Keep them crisp and ready to grab. A reCAP FLIP Lid seals in the crunch and makes it easy to fish out a few rings without digging through a screw-top lid.

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