Description
These Pickled Banana Peppers are tangy, slightly sweet, and perfectly zesty! They’re super easy to make at home and perfect for piling on sandwiches, salads, nachos, or straight from the jar. #PickledPeppers #HomemadeCondiments
Ingredients
Units
Scale
- 1 pound banana peppers, sliced into rings
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 4 cloves garlic, peeled and smashed
- 1 teaspoon black peppercorns
- 1/2 teaspoon mustard seeds (optional)
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
- Wash and slice banana peppers into rings, discarding stems and seeds if desired.
- Pack sliced peppers into clean, sterilized jars.
- In a saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns, mustard seeds, and red pepper flakes.
- Bring mixture to a boil over medium-high heat, stirring until sugar and salt dissolve.
- Carefully pour the hot brine over the peppers in the jars, making sure to cover them completely.
- Seal jars with lids and let them cool to room temperature.
- Refrigerate for at least 24 hours before using for best flavor. Peppers will keep for up to 2 months in the fridge.
Notes
- Use gloves when handling hot peppers if substituting for banana peppers.
- Great addition to pizza, burgers, subs, and pasta salads.
- For longer shelf life, process jars in a water bath canner according to safe canning guidelines.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 5
- Sugar: 1g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg