Our garden veggies are finally starting to grow – hurrah! Here are some sweet banana peppers that grew in some of my container pots.

Use garden banana peppers in an easy delicious jarred pickled recipe - perfect for salads, nachos, sandwiches, and  more.

I love eating the jarred, pickled kind for tons of different stuff especially sandwiches, nachos, and salads. So I decided to try my own, using a recipe I adapted from cucinakristina.com. This is what I ended up with (I halved the recipe below since I used just a few peppers in a 8 oz jelly jar)…

Easy Refrigerated Pickled Banana Peppers - fresh from the garden. Simple easy ingredients, keeps in fridge for 3 mos. No canning needed!

Easy Refrigerator Banana Peppers (lasts for up to 3 months in the fridge).


  • 2 mason jars (approx 1 qt. ea.)
  • 1 lb. banana peppers (or enough to fill the jars)
  • 2 cloves minced garlic
  • 3 c. white vinegar
  • 2 c. water
  • 2 Tbs. Kosher salt
  • 1 Tbs. sugar


  • Slice banana peppers into rings. Remove ribs and seeds (I left a few seeds in).
  • Fill each jar full of banana peppers. Add 1 clove of minced garlic to each jar.
  • Make a brine: in a small saucepan, mix the vinegar, water, salt, and sugar. Heat and stir until the completely dissolved. There is no need to bring to a full boil,  just enough to dissolve the sugar and salt. Cool the brine completely.
  • When cooled, fill each jar with pickling brine, seal, and store in the refrigerator.
  • Let the peppers sit and “pickle” for at least 24 hrs before eating.

Garden Banana Peppers - cut into rings, throw in a jar with some garlic, vinegar, water, sugar, and salt. Keeps in fridge for up to 3 mos.

Easy Pickled Banana Peppers - no canning needed, just put in a jar with a few simple ingredients and store in the fridge for up to 3 mos.

Refrigerated banana pepper rings - just throw in a jar with some simple ingredients and keep in the fridge for up to 3 mos!

Fresh from the garden pickled banana peppers. Just slice and throw in a jar with some garlic, vinegar, water, sugar, and salt. Keeps in fridge for up to 3 mos.

Nachos with pizza sauce, mozzarella cheese, and deliciously topped with pickled banana peppers fresh from the garden.

Here are some of my other recipes to check out if you liked this one:

Salt & Vinegar Cucumbers with Fresh Dill

Wasabi Sesame Soy Cucumber Salad

Banana Peppers on a Pork Chop-Topped Salad

Chocolate Zucchini Bread

Loaded Baked Potato Soup

Spinach & Feta Stuffed Portabellos

Fresh & Easy Guacamole

Fresh Mozzarella, Tomato & Basil Salad

Delicious Lemon Feta ‘Shroom-Fest