The Best Sweet and Spicy Refrigerator Pickled Peppers
These sweet and spicy pickled banana peppers serve as a perfect topping on sandwiches, wraps, pizzas, and more. The sweet and tangy brine is super easy to make and you don't need any canning equipment for these peppers as they are stored in the fridge.
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Servings: 5 cups
Equipment (Shop on Amazon)
- 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
Note 1. NOT Canned: These peppers are NOT preserved/canned and must be stored in the refrigerator. You certainly could can them, but we never do. To be honest, they never last more than a week in our fridge!
Note 2. Other Uses for This Brine: Banana peppers aren’t the only type of peppers we pickle in this brine. On this particular day, we also pickled some sweet red peppers we had picked up from a local farmer’s market. Originally, we used this brine to pickle thinly sliced cucumbers. It works for a lot of peppers/veggies, so feel free to switch up the peppers or mix in some different kinds. Just a note, the brine alone is fairly sweet and tangy. So, if you want some spice, add some jalapeños to any mild peppers.
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