Refrigerator Pickled Banana Pepper Rings

If you find yourself with five or six fresh banana peppers and don’t know what to do with them, these refrigerator pickled rings are the answer. They take only 10 minutes to prep, no special canning equipment needed. The first time I made pickled peppers, I poured the brine over them and dug in the next day, but they tasted sharp and one-dimensional because they hadn’t had time to develop. Letting them sit for five days is what makes them tangy and delicious.

What I love is how simple it is. Slices of whole banana peppers turn into tangy, mildly spicy, slightly sweet rings, and all you need is a knife, cutting board, small pan, and a jar. They’re a versatile condiment that goes on sandwiches, salads, wraps, burgers, pizza, nachos, and more. You just pack everything in a jar and let the fridge do the work.

Here’s the kitchen tip for controlling the heat. Choose your peppers and handle the seeds based on how spicy you want them. Pale green or yellow peppers tend to be milder, while orange or red ones bring more heat. You can leave the seeds in the rings for more spice or take them out for a milder flavor. And wear gloves if you’re handling hot peppers to avoid skin irritation.

And give them five days in the fridge before eating, which is the part that takes patience. As tempting as it is to crack them open early, those few days are when the flavors meld and the pickled flavor develops. So pour the brine over, leave 1/4 inch of headspace, let the jar cool to room temperature, then refrigerate. They’ll stay good for at least 30 days. You’ll be putting them on everything imaginable.

Why You’ll Love This Recipe

It’s quick and easy. Only 10 minutes of prep and no special canning equipment needed.

It’s a versatile condiment. Great on sandwiches, salads, pizza, nachos, hot dogs, and more.

The heat is up to you. Choose milder or hotter peppers and leave the seeds in or out.

It uses just a few peppers. Perfect for a small backyard harvest of five or six peppers.

Ingredients

Here’s everything you’ll need:

• 5 to 6 medium banana peppers, mild or hot
• 1 small garlic clove
• 3/4 cup water
• 1/2 cup distilled white vinegar (4 or 5% acidity)
• 1/2 tablespoon Kosher salt
• 1/4 teaspoon celery seeds
• 1/4 teaspoon whole black peppercorns

How to Make Refrigerator Pickled Banana Pepper Rings

1. Slice the Peppers

Wash and dry the banana peppers, cut off the stems, and slice them into 1/4-inch rings. Leave the seeds in for more heat or remove them for milder rings.

2. Pack the Jar

Place the pepper rings in a clean, wide-mouth mason jar. Peel the garlic clove and add it to the jar with the peppers, then set it aside.

3. Make the Brine

In a small pan, combine the water, vinegar, salt, celery seeds, and peppercorns. Heat over medium-high, stirring just until the salt dissolves.

4. Pour the Brine

Pour the hot brine over the pepper rings and garlic, leaving 1/4 inch of headspace at the top of the jar.

5. Cool It

Cover the jar and let it cool to room temperature. This keeps the jar from cracking from a sudden temperature change.

6. Chill and Wait

Place the jar in the fridge and let it sit for 5 days before eating, so the flavors develop. They keep for at least 30 days.

Expert Tips

Wait five days before eating. The flavors need time to meld and the pickled flavor to develop.

Choose peppers for your heat level. Pale green or yellow are milder, orange or red are hotter.

Leave seeds in or out for heat. In for spicier rings, out for milder ones.

Wear gloves with hot peppers. It avoids skin irritation when slicing.

Let the jar cool before refrigerating. It keeps the jar from cracking from the temperature change.

Recipe Variations and Add-ins

You can use Hungarian wax or hot banana peppers for a spicier version.

Add mustard seeds, dill seeds, or red pepper flakes to the brine for more flavor.

You can use apple cider vinegar in place of the white vinegar.

Double, triple, or quadruple the recipe for a bigger batch of peppers.

You can toss in extra garlic cloves for a more garlicky flavor.

What to Serve With This Recipe

Pile them on sandwiches and burgers. The tangy rings add a zesty kick. They bring extra crunch.

Scatter them over pizza or nachos. They liven things up with tang and spice. The two go hand in hand.

Use them as a Bloody Mary garnish. The peppers add flavor and flair. They dress up the drink.

How to Store This Recipe

Keep the pepper rings in their brine in a covered jar in the fridge, where they’ll stay good for at least 30 days.

Since this is a refrigerator pickle, it’s meant to be kept cold rather than stored in the pantry. Use a clean utensil each time to keep the jar fresh, and enjoy them on everything over the coming weeks.