Pickled banana peppers should be processed in a boiling water bath before storing in a cool, dark place.
The University of Colorado Extension states that processing is the only safe way to pickle any vegetables, including banana peppers. Only products that have undergone a long brining process, such as dill pickles, can be safely stored in the refrigerator without processing.
Considerations
While vinegar kills some bacteria that can cause food-borne illnesses, others actually thrive in acid. The Food and Agriculture Organization of the United Nations mentions streptococcus, a bacteria that is not only acid-resistant but produces its own acids, as well.
Water Bath Canning
All pickles made with fresh foods like banana peppers should be processed in a boiling water bath, which involves boiling the sealed jars of pickles in a large kettle for an amount of time given in home canning manuals.
Pickled Peppers
The USDA recommends selecting the freshest and firmest banana peppers that are free from blemishes or signs of spoilage. Wash thoroughly, and follow a standard recipe. Process for the recommended time, and store in a cool dark place for the length of time listed in the home canning manual.
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