Description
A simple and quick recipe for tangy pickled banana peppers that add a zesty kick to salads, sandwiches, and tacos.
Ingredients
Scale
- 4–6 Banana Peppers
- 1 cup White Vinegar
- 1 cup Water
- 2 tablespoons Sugar
- 2 teaspoons Salt
- 2–3 cloves Garlic, sliced
- Spices (such as black peppercorns, mustard seeds)
Instructions
- Start by washing and slicing the banana peppers. Remove the seeds if you prefer less heat, or leave them in for some extra spice. Prepare your clean jars by sterilizing them in boiling water.
- In a saucepan, combine equal parts white vinegar and water. This mixture forms the brine that will infuse flavor into the peppers. Add the sugar and salt, stirring until dissolved.
- Bring the mixture to a boil. This step is crucial, as it helps to meld the flavors of the sugar and salt into the brine.
- Pack the sliced banana peppers into the sterilized jars. Layer the garlic slices and any other spices you like before pouring the hot brine over the peppers. Make sure they’re fully submerged. Seal the jars and let them cool to room temperature before refrigerating them. For optimal flavor, allow them to chill for at least 24 hours before enjoying.
Notes
These pickled banana peppers stay fresh for about 2-3 months in the refrigerator. Ensure they remain submerged in the brine for maximum shelf life.
- Prep Time: 15
- Cook Time: 10
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 20
- Sugar: 3g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg