Refrigerator Pickled Banana Peppers are the perfect addition to your next meal. It has the tang of vinegar, spiciness from red pepper flakes, and sweetness from sugar.
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Refrigerator Pickled Banana Peppers
This simple method for pickling banana peppers doesn't require any canning experience!
What's better than a jar of pickled peppers? A refrigerator pickled banana pepper.
That's right, these peppers can be made in the fridge and they're super easy to make too.
A refrigerator pickled banana pepper is a perfect addition to your next meal. It has the tang of vinegar, spiciness from red pepper flakes, and sweetness from sugar.
If you are looking for an easy recipe that only takes 15 minutes to prepare - this one is for you!
Have you ever eaten a banana pepper and thought "I wish these were spicy?" Well, the next time you think that, pickle them and they will be!
Refrigerator Pickled Banana Peppers are easy to make and only need 10 minutes of prep. I'll even show you how!
All you need is some slicing, salt, sugar, vinegar, and some spices. Oh yeah - don't forget your jars!
After all the ingredients are mixed together, pour into jars with tight-fitting lids, and refrigerate for at least 24 hours before serving!
Share this recipe with friends so everyone has an opportunity to try it out. Happy cooking!
Makes 2 pints
Prep time: 10 minutes
Cook time: 5 minutes
Chill time: 1 day
Refrigerator Peppers Ingredients
- Banana peppers, sliced with seeds removed
- White vinegar
- Water
- Sugar
- Salt
- Garlic
- Mustard seed
- Red pepper flakes
- Black peppercorn
- For exact amounts, please see the recipe card below.
Recipes with Banana Peppers
What are Refrigerator Pickled Banana Peppers
Refrigerator pickled banana peppers are a type of pepper that is not often seen on the shelves of grocery stores.
They are typically more of at-home specialty food but can be found in some local farmer's markets for those who are looking to try something new.
The flavor profile is similar to that of a Jalapeno or Hot Pepper, with a bit more sweetness and spiciness.
These peppers are perfect for adding spice and heat to many dishes including soups, salads, sandwiches, tacos, burritos, and much more!
How long are Pickled Peppers good for in the Fridge
Pickled peppers are a delicious and unique way to enjoy vegetables all year long.
They last for 2-3 months in the fridge with no problems, as long they're covered up by their brine! If they go beyond their sell-by-date, they're one of the best fruits and vegetables to add to your compost, according to WillItCompost.com.
Why Banana Peppers
Peppers are one of the most versatile vegetables on earth.
They can be roasted, fried, stuffed with meat, made into hot sauces, or pickled.
Pickling is a great way to preserve your peppers and make them last longer for use in salads and other dishes all year long.
How to Make Refrigerator Pickled Banana Peppers
Slice banana peppers.
Add the vinegar, water, sugar, and salt to a small saucepan
.
Stir until the sugar and salt dissolve. Bring the mixture to a boil.
While the water is boiling, fill two clean pint jars
with sliced banana peppers.
Add half the garlic, mustard seed, red pepper flakes, and black peppercorn to each jar.
When the vinegar begins to boil, remove it from heat and pour half the liquid into each jar.
Allow the jars to rest for around 5 minutes, then place the lids on the jars and tighten the rings.
Store the jars in the refrigerator for at least one day before eating.
Eat them plain or add them to sandwiches, or Italian Pepper Chicken.
Refrigerator Pickled Banana Peppers
Refrigerator Pickled Banana Peppers are the perfect addition to your next meal. It has the tang of vinegar, spiciness from red pepper flakes, and sweetness from sugar.
Ingredients
- 1 pound banana peppers, sliced with seeds removed
- 1 ¼ cups each; white vinegar and water
- 2 tablespoons sugar
- Garlic, 2 cloves quartered
- 1 teaspoon each; salt,mustard seed, red pepper flakes, and black peppercorn
Instructions
- Slice banana peppers.
- Add the vinegar, water, sugar, and salt to a small saucepan.
- Stir until the sugar and salt dissolve. Bring the mixture to a boil.
- While the water is boiling, fill two clean pint jars with sliced banana peppers.
- Add half the garlic, mustard seed, red pepper flakes, and black peppercorn to each jar.
- When the vinegar begins to boil, remove it from heat and pour half the liquid into each jar.
- Allow the jars to rest for around 5 minutes, then place the lids on the jars and tighten the rings.
- Store the jars in the refrigerator for at least one day before eating.
- Eat them plain or add them to sandwiches, or Italian Pepper Chicken.
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Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 150Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 44mgCarbohydrates 28gFiber 9gSugar 17gProtein 4g
Nutrition may vary depending on the products used.
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Brittany Gilley
I'll have to try this!