Easy Pickled Banana Peppers

I grew up canning tomatoes and putting up cream corn, but this is the first time I have actually done it myself. I cheated a bit because these are “fridge pickled” banana peppers, but we eat them so fast there is no point in sealing the jars! I found this recipe and tweaked it a little and they turned out great. I like an easy, few ingredient recipe and that’s exactly what this is. I might get a little more creative next year, but for now I’m going to enjoy these and I hope you try them too.


  • 15 oz banana peppers (fill a quart jar)
  • 3 cloves garlic (minced)
  • 1/2 tsp sea salt
  • 1 1/2 cups vinegar
  • 1 1/2 cups water


  1. Slice peppers into discs and fill mason jar.
  2. In a medium size saucepan, bring water and vinegar to a boil.
  3. Once it has reached a boil, add minced garlic and sea salt.
  4. Remove from heat and allow to cool for at least 10 minutes.
  5. Pour over your banana peppers and allow jar to reach room temperature.
  6. Screw on your lid, refrigerate and enjoy!

It’s just that simple!

Published by Kelsey Youmans

Welcome to my blog! My name is Kelsey and I am a 20-something bookworm, Pinterest addict, and lover of all things cozy. I am married to my high school sweetheart, and we live in the beautiful Peach State. I created this blog just-for-fun and I hope you enjoy these little snippets of my life!

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