This post may contain affiliate links. Super quick, refrigerator Pickled Banana Peppers are a fabulous component to canning pickled banana peppers, pizza, salads and for general snacking.
This banana pepper recipe is for a small batch and is refrigerator ready! Pickled Banana Peppers in jars and ready to eat. It’s Time for Pickled Banana Peppers! What Do Pickled Banana Peppers Taste Like? Can Pickled Banana Peppers Be Canned?
Peppers are making a showing at the farmers market so just like these Pickled Jalapeños, it’s time to pickle banana peppers too! The Pacific Northwest is a little behind in the pepper department due to our climate. But I always find time to whip up a few batches of pickled peppers in between apple picking and testing fall recipes. Banana peppers and Hungarian wax peppers are in the same family and they look similar. Their heat can vary depending on which pepper you choose, but Hungarian wax peppers tend to be the hottest out of the two. This banana pepper recipe can be used with either of these peppers. A big bowl of Hungarian wax peppers.
Super simple to pull together, these quick pickled banana peppers are crunchy, slightly spicy and add so much flavor to your favorite Greek recipes, pizza, sandwiches and salads. First, sterilize the jars and lids. The National Center for Home Food Preservation shows us how to sterilize properly. Second, throughly rinse the peppers to rid them of any dirt or grit. Third, chop the peppers into rings.