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Refrigerator Pickled Banana Pepper Rings – A Quick, Easy Small Batch Recipe

If you find yourself with 5-6 fresh picked banana peppers and don’t know what to do with them, make Refrigerator Pickled Banana Pepper Rings! It is a quick and easy recipe that takes only 10 minutes!

Slices of whole banana peppers turn into tangy, mildly spicy, and slightly sweet peppers. They are a versatile condiment that can be used to enhance the taste of various dishes, from sandwiches and salads to wraps, burgers, and more.

Best of all, this recipe doesn’t require any special canning equipment. In fact, all you need is a basic kitchen equipment such as a knife, cutting board, small pan, and measuring utensils.

refrigerator pickled banana pepper rings
These banana pepper rings are not only tasty, they also take only 10 minutes to prepare!

Then you simply place everything in a pint size container and store it in the refrigerator. Within just a few days you will be enjoying these delicious rings on everything imaginable.

What Type of Pepper To Use For Banana Pepper Rings

To make refrigerator pickled banana pepper rings it goes without saying that you will need banana peppers. However, there are various types of banana peppers that you can choose from and the results will be much different depending on your choice.

The most common pepper is the standard banana pepper. Found in most backyard gardens and at the majority of grocery stores these peppers are known for their sweetness and hold just a tiny bit of heat.

Although the Hungarian Wax pepper has the same elongated, banana-like shape, this pepper is significantly hotter than its counterpart. In fact, when left to ripen long enough it will become even hotter than a jalapeno pepper.

Both are often used for pickling due to their flavor, texture, and ability to hold up well during the pickling process. However, the end result will be much different, so choose your variety carefully.

The color of both variety of peppers can range from light green to yellow, and they may become slightly orange or red as they mature. For pickling, you can use banana peppers at any stage of ripeness, depending on your preference for color and heat level.

5 hot banana peppers
You can use either banana peppers or Hot Hungarian wax peppers to make this recipe.

However, keep in mind that the spiciness of banana peppers can vary, with some being milder and others having more heat. If you prefer less spicy pickles, choose banana peppers that are pale green or yellow, as they tend to be milder. If you enjoy a bit more heat, opt for those that are more orange or red.

Tips For Making This Recipe

1. Choose Fresh Peppers: Start with fresh, firm, and ripe banana peppers. Look for ones that are free from blemishes or soft spots. Remember, the fresher the peppers, the more crisp they will turn out.

2. Vinegar: Unlike canning recipes, you can use either vinegar with 4% or 5% acidity. I prefer to use white vinegar because it has a stronger flavor than apple cider vinegar, however both work well for pickling peppers.

3. Add Spices and Seasonings: To enhance the flavor of your pickled banana peppers, add spices and seasonings to the pickling liquid. Common options include garlic cloves, black peppercorns, celery seeds, mustard seeds, dill seeds, and red pepper flakes. However, feel free to get creative and add your favorite herbs and spices.

4. Boil the Brine: Combine the vinegar, water, and spices in a saucepan and then bring the mixture to a boil. Let it heat for a few minutes to allow the salt to dissolve and the flavors to meld.

5. Prepare the Peppers: Wash the banana peppers thoroughly, cut off the stem and discard and then slice them into rings. You can keep the seeds in the center of the ring or remove them if you prefer. Although, remember to wear gloves when handling spicy peppers to avoid skin irritation.

banana peppers cut into rings
You can leave the seeds in for more heat or take them out for a milder flavor.

Ways To Eat Pickled Banana Pepper Rings

Straight from the jar: The simplest way to enjoy pickled banana pepper rings is to eat them straight from the jar as a tangy and spicy snack.

Toppings for sandwiches and burgers: Add a few rings of pickled banana peppers to your sandwiches or burgers to add a zesty kick and some extra crunch.

Salads: Sprinkle some pickled pepper rings on top of green salads, pasta salads, or potato salads for a burst of flavor. You will be amazed how the tanginess of the refrigerator pickled banana rings brings life to the salads.

Pizza topping: Add the pepper rings as a topping on your pizza to enhance the flavor and provide a hint of spiciness.

Nachos: Layer pickled banana pepper rings on nachos, along with cheese, salsa, and other toppings for a delightful twist.

Hot dogs: Top your hot dogs with pickled banana pepper rings to add little tang and spice.

Cheese and charcuterie boards: Because these boards are all the rage don’t forget to include pickled banana pepper rings as a condiment/snack. They pair perfectly with the flavors of cheese, crackers and various meats.

pickling brine
As soon as the salt dissolves you can then pour the brine right over the sliced peppers.

Wraps: Making a wrap for lunch or dinner? Add a few peppers for extra crunch and delicious tang in every bite.

Deviled eggs: Garnish deviled eggs with a few slices of pickled banana pepper rings or dice them up into the filling to add flavor.

Spicy cocktails: We even use the pepper rings as a garnish for our Saturday Bloody Marys. Not only does it add delicious flavor, it also makes a great addition to the bacon, cheese, shrimp, pickled okra or whatever we choose that day for the garnish.

Refrigerator Pickled Banana Pepper Rings Recipe

*Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to keep reading for helpful tips and tricks when making this recipe.

INGREDIENTS

  • 5-6 medium size 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
pickled peppers
After you pour the brine over the peppers cover the jar and then let it cool to room temperature before storing in the refrigerator.

INSTRUCTIONS

Start by washing and then drying 5-6 medium size banana peppers. Then cut off the stem of each pepper and discard.

Slice each of the peppers in 1/4 inch slices. Although not necessary, you can remove the seeds if you prefer.

Place the peppers in a clean, wide mouth mason jar or similar size, heat tolerant container. Then peel the garlic clove and add it to the jar with the peppers. Now set the jar aside while you prepare the brine.

In a small pan add the water, vinegar, salt, celery seeds, and black peppercorns. Place over medium-high heat and stir just until the salt dissolves.

Now it is time to pour the brine over the banana pepper rings and garlic, leaving 1/4 inch headspace at the top of the container. Then cover and then let the jar cool to room temperature.

Then place the jar in the refrigerator and let it sit for 5 days before eating. The banana pepper rings will remain good for at least 30 days.

Enjoy!

Mary and Jim

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Yield: 1 pint

Refrigerator Pickled Banana Pepper Rings

refrigerator pickled banana pepper rings

Make homemade pickled banana pepper rings in only 10 minutes! An easy, no-canning recipe that you can make with just a few fresh picked banana peppers.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 5-6 medium size 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

Instructions

  1. Wash and dry 5-6 banana peppers. Cut off the stem of each pepper and discard. Then slice the pepper in 1/4 inch slices. You can remove the seeds if you prefer. Place the peppers in a clean, wide mouth mason jar or similar size, heat tolerant container.
  2. Peel the garlic clove and add it to the jar with the peppers. Set aside.
  3. In a small pan add the water, vinegar, salt, celery seeds, and black peppercorns. Place over medium-high heat the stir just until the salt dissolves.
  4. Pour the brine over the banana pepper rings and garlic, leaving 1/4 inch headspace at the top.
  5. Cover and let cool to room temperature. Then place the jar in the refrigerator and let it sit for 5 days before eating. The banana pepper rings will remain good for at least 30 days.

Notes

You can use Hungarian wax or hot banana peppers for this recipe. Remove the seeds of the hot banana peppers for medium heat.

This recipe can be doubled, tripled or quadrupled for larger quantities of banana peppers.

Recipe courtesy of Old World Garden Farms

Nutrition Information:

Yield:

1

Serving Size:

1 pint

Amount Per Serving: Calories: 104Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1934mgCarbohydrates: 16gFiber: 10gSugar: 5gProtein: 5g

Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.

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