- Last updated on October 29, 2024
Right now it’s banana pepper season around here, and that means it’s time to make pickled peppers!
These pickled peppers are sweet, tangy, and a bit spicy- plus they’re super easy to whip up. The brine is quick and simple, plus there’s no canning equipment required because the peppers are stored in the fridge. In no time you’ll have the perfect sweet and spicy topping for pizza, sandwiches, wraps, and more. (Honestly, I love to just snack on these alone or on a cracker with a little cream cheese- they’re so tasty.)
I store these peppers in 20-ounce mason jars, but you can also put them in other jars or plastic containers. I use 16 ounces of sliced banana peppers to fill two jars, which could be anywhere from 10-15 banana peppers depending on their size.
If your house is anything like ours, these pickled peppers will be eaten up pretty quickly. So, without further ado, let’s get to the recipe so you can snack on some too!
The Best Sweet and Spicy Refrigerator Pickled Peppers
Equipment
- 2 tall mason jars (20 oz each)
Ingredients
- 16 oz thinly sliced banana peppers
- 2½ cups white granulated sugar
- 2 cups white distilled vinegar
- ½ cup white wine vinegar
- ½ cup rice wine vinegar
- 1 tsp salt
- 2 cloves garlic (optional- I like to put one clove at the bottom of each 20 oz jar)
Instructions
- Using a mandoline, thinly slice the banana peppers (emphasis on thinly). Place 1 clove of garlic at the bottom of each 20 oz. jar, then lightly pack half of the banana peppers in each jar (about 8 oz of peppers by weight in each). Place the pepper-packed jars to the side.16 oz thinly sliced banana peppers, 2 cloves garlic
- Time for the super quick and easy brine. Add the white sugar, white distilled vinegar, white wine vinegar, rice wine vinegar, and salt to a medium saucepan. Heat on medium/high heat until the mixture reaches a boil, stirring frequently.2½ cups white granulated sugar, 2 cups white distilled vinegar, ½ cup white wine vinegar, ½ cup rice wine vinegar, 1 tsp salt
- Continue to cook the brine on medium/high heat until all of the sugar and salt has dissolved and the brine becomes translucent (approximately 4 minutes).
- Once the brine is clear, turn off the heat and immediately ladle equal amounts into each of the jars containing your peppers.
- Allow the peppers to cool on the counter for 1-2 hours before storing them in the refrigerator.
Notes from the Happy To Be Here Kitchen
Here are the sweet red peppers we also pickled in this brine.
These red peppers turned out so good- yum! However, they are very sweet, so I would mix them in with the banana peppers if you want a little spice.
Side note- look at how cute these lids are. I love them!
Have you tried these refrigerator pickled peppers?
If you have, leave a comment and rating down below to let me know how you like them! Then check out these pickled pepper pinwheelsor thesecheesy pull-apart biscuit bitesthat are topped with homemade pickled peppers.
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