A simple brine turns crisp banana peppers into a tangy topping you can use on sandwiches, pizzas, tacos and more. No canning required; ready to eat the next day and costs about $0.25 per serving.
Budget-friendly: One quart jar costs about $3.72 total, roughly $0.25 per serving for 15 servings.
No canning gear: This is a refrigerator pickle — just a clean jar, hot brine, and refrigeration for up to a month.
Simple formula: Banana peppers, white vinegar, water, kosher salt, sugar, mustard seed and celery seed.
# What this recipe delivers
Pickled banana peppers are mild, slightly sweet peppers transformed by a white vinegar brine into a tangy, crisp condiment. The recipe on Eating on a Dime is designed to be inexpensive and fast: about 10 minutes prep, 10 minutes cook, then refrigerate. A quart jar yields about 15 servings and costs about $3.72 total, or $0.25 per serving.
# Why make them at home
Store-bought jars often lack the fresh snap and brightness of a homemade quick pickle. Making your own gives you control over sweetness and heat, and the recipe requires no canning equipment. Use the peppers on sandwiches, pizzas, tacos, nachos, or as a refrigerator staple.
# Ingredients at a glance
# Basic method
# Flavor and variation notes
# Storage and usage
Store the sealed jar in the refrigerator. These are refrigerator pickles, not shelf-stable canned goods. One jar lasts up to about a month refrigerated. Use them as a crunchy, tangy condiment on sandwiches, pizzas, tacos, nachos or as a topping for salads and grain bowls.
# Quick timeline
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