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Homemade Pickled Banana Peppers

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Quick refrigerated pickled banana peppers. Crisp, delicious with a smidgen of heat!
Course condiments
Keyword banana peppers, easy, from scratch, homemade, pickled, quick, quick pickle, refrigerated pickled peppers
Prep Time 1 hr
Total Time 1 hr
Servings 1 jar
Author Laurie McNamara


  • 1 pound banana or Hungarian wax peppers washed and sliced {about 10-12 peppers)
  • 1 large clove fresh garlic smashed and peeled
  • 3 cups distilled white vinegar
  • 2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar


  • In a medium pot add the vinegar, water, salt and sugar. Bring to a boil, stirring until the sugar and salt dissolve. Allow to cool.
  • Meanwhile add a clove of smashed and peeled garlic clove along with the pepper slices into a pint-size glass mason jar or whichever sized jar you seem fits best.
  • Ladle the cooled pickling liquids over top and secure the lid. Refrigerate for 18 to 24 hours before using.


I'm in no way a canning expert, please be sure to follow the USDA guidelines.
FOR CANNING: To can these start by following standard canning procedures. Like boiling jars and lids for at least 5 to 8 minutes. Then add in the garlic clove and pack the peppers into a jar and pour in the brine leaving a 1/2 inch to 1 inch space from the top. Run a knife or fork around the inside parameter of the jar to remove any air bubbles. Screw on the caps, place into a pot with water that covers the jar(s) completely and bring to a boil for 10-15 minutes. Carefully remove and allow the jars to cool. The lids should give that tell tale "pop" sound.