Description
Pickled banana peppers are a vibrant and zesty addition to any meal, offering a delightful crunch and tangy flavor that can elevate everything from sandwiches to salads. This easy homemade recipe allows you to customize the heat level while impressing your guests with their striking color and taste. Perfect for barbecues or simply as a snack, these pickled beauties will have everyone reaching for more!
Ingredients
Scale
- 1 lb banana peppers
- 1 cup white vinegar
- 1 cup filtered water
- 2 tbsp granulated sugar
- 1 tbsp kosher salt
- 3 garlic cloves, thinly sliced
- Optional spices: 1 tsp mustard seeds, 1 tsp black peppercorns
Instructions
- Wash and slice banana peppers into rings. Wear gloves if sensitive to spice.
- In a saucepan over medium heat, combine white vinegar, filtered water, sugar, and salt. Stir until dissolved and bring to a gentle boil.
- Add sliced garlic and any optional spices; simmer for about five minutes.
- Pack sterilized jars tightly with banana pepper rings, then pour hot brine over them until fully submerged.
- Seal jars tightly while still hot; let cool at room temperature before refrigerating.
- Allow at least two days in the refrigerator for flavors to meld before enjoying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 30g
- Calories: 10
- Sugar: 2g
- Sodium: 280mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg