Tag Archives: Refrigerator Pickles

Refrigerator Pickled Banana Peppers

Yep, more pickles.  This recipe is perfect for those of you with a glut of banana peppers, whether you grew them yourself or you have a generous friend or farmer.


I like pickled banana peppers on lots of things.  Like pizza, for instance.  Sandwiches.  On top of green salads.  Inside mayo-based salads.  With a fork.  I imagine that you can come up with some creative uses for these guys.


Refrigerator Pickled Banana Peppers Recipe


– 1 pound banana peppers
– 3 cups vinegar (5% acidity, can be white or apple cider)
– 2 cups water
– 2 tablespoons Kosher salt
– 1 tablespoon sugar
– 2 garlic cloves
– 2 peppers, sliced length-wise (optional)


Slice banana peppers into thin rings.  Remove seeds and ribs, if desired.  Even though banana peppers are not very hot, I still highly recommend wearing gloves for this step.  Not based on experience or anything…

Fill mason jar to the top with pepper rings and add garlic cloves and peppers to the jar.  I used serrano peppers because that’s what we had that day, but choose your pepper according to how hot you like your pickled peppers.  Or leave them out altogether.

In a saucepan, heat the vinegar, water, salt, and sugar and stir until dissolved.  Bring it to a boil and pour into the jar over the peppers.  Let cool a bit, tighten lid on the jar, and let cool completely.  Once the jar is room temperature, put in the refrigerator.  Hold yourself back for at least 24 hours before eating.


Refrigerator pickles stay good for up to 3 months, but I doubt they make it that long.


Let’s say you have way more than a pound of peppers.  If you’d like to can them so that they’re shelf stable, follow my Simple Canning Instructions and process the jars of banana peppers in boiling water for 10 minutes.  Pickles processed properly will last in a cool dark place for up to a year.  If they look funny, toss them.  Botulism ain’t no joke.


What’s your favorite way to use pickled banana peppers?  I’m always up for a new way of incorporating pickles into my every day meals.

Shop this post:
jars (these are pretty: Ball Jar Heritage Collection Pint Jars with Lids and Bands, Set of 6
beginner canning tools set (Norpro 6 Piece Canning Set)
my grandparents’ antique enamel kitchen table (similar)

You may also like:
Canning Basics
Quick Pickled Red Onions
Spicy Pickled Okra
Canning Tomatoes
Canning Sand Pears
Pickled Peppers, Part 1
Harris’ Grandmother’s Pickles

Until Next Time

Quick Pickled Red Onions

I have a confession to make.

When Wheat is out of town or unavailable for supper, I revert to single-girl eating.   I usually end up making sushi bowls.  I don’t even necessarily have to have to seared tuna.  Really, sushi rice, veggies, some yum yum sauce, and lots of sriracha is the perfect meal in a bowl for a gal like me.

The past few times I’ve made them though, their deliciousness has been increased by a factor of approximately 1,000 due to the addition of pickled red onions. Plus, it makes them way prettier.

So while this isn’t a recipe for whole meal, or even a whole entree, these pickled onions are oh so good on oh so many things that I highly recommend you go ahead and make them and pop them in the fridge.

Double Red Onion and Heartwood Forge Knife | Oysters & Pearls

You can start by slicing up red onions.  Attempt to slice them into paper thin half moons.  This process is made easier with a super sharp Heartwood Forge knife.  :)

Heartwood Forge Knife and Double Red Onion | Oysters & Pearls

This recipe is for one red onion, but I scaled it up to three red onions and a Hugh Jass pickle jar. Because I’m telling you, I officially now eat them on anything.  Most recently, thrown on top of a homemade pizza after I pulled it from the oven.  Try them on hot dogs, too.  And salads.  And have I mentioned sushi bowls?

Jar Packed with Thinly Sliced Red Onions for Quick Pickling | Oysters & Pearls

Homemade Quick Pickled Red Onions


– 1 red onion, cut in half and sliced thinly
– 1/2 cup rice wine vinegar (may substitute apple cider or white vinegar)
– 1 tablespoon sugar
– 2 teaspoons Kosher salt


Slice the onion into paper thin half-moons and pack them tightly into a glass jar.  Mix vinegar, salt, and sugar together in a small sauce pan and bring to a boil.  Carefully pour the hot vinegar mixture over the onions.  Allow to cool to room temperature and place in the refrigerator.

Will keep for 2 to 3 weeks.

Recipe for Quick Pickled Red Onions | Oysters & Pearls

I suppose you could go to all the trouble of canning these, but what’s the point?  You’ll eat them in no time flat, and red onions are pretty much available all year round, and they take approximately 10 minutes to make.  Have I convinced you to make them yet?

Quick Pickled Red Onion Recipe | Oysters & Pearls

Not only are they Heaven-on-Earth for a pickle-lovin’ gal like myself, but they are also a lovely and colorful addition to whatever you choose to add them to, and take on more and more color the longer they sit.

Beautiful Quick Pickled Red Onions | Oysters & Pearls

I’m pretty sure the list of food items that these quick pickled red onions would enhance is endless, but here is a more comprehensive list off the top of my head: on sandwiches, hot dogs, pizza, sushi, sushi bowls, salads, chicken salad, ice cream? Ice cream.  With fried chicken, in pasta salad, in potato saladtangy shrimp saladmacaroni salad, chopped as a relish, on oysters, in salsa, on burgers, on tacos, with a fork… Anything I missed?

Basically, you shouldn’t even be reading anymore.  You should be at the market deciding whether you need 3 onions or twenty, or frantically slicing the onions you already have in your kitchen.

Until Next Time