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Pickled Banana Peppers Recipe

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4.4 from 38 reviews

  • Author: Ezabella
  • Total Time: 17 minutes
  • Yield: 1 pint jar (approximately 1 serving)

Description

This Pickled Banana Peppers recipe offers a quick and easy way to preserve and enjoy the bright, tangy flavor of banana peppers. With a simple brine of vinegar, water, sugar, garlic, and spices, these peppers become irresistibly crisp and flavorful, perfect for adding zest to sandwiches, salads, or as a tangy snack. Ready in just 17 minutes and requiring no special equipment beyond a saucepan and jar, this recipe is ideal for home cooks wanting a versatile, shelf-stable condiment.

Ingredients

Pickling Ingredients

  • 5 to 6 medium banana peppers
  • 2 garlic cloves
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon black peppercorns
  • 1 bay leaf

Instructions

  1. Prepare the jar: Wash a wide-mouth pint mason jar and its lid thoroughly in hot soapy water, then rinse and allow to air dry completely to ensure a clean, sterile environment for pickling.
  2. Slice the peppers: Thinly slice the banana peppers into rings and fill the jar with these slices, packing them tightly.
  3. Make the brine: Peel the garlic cloves and slice them lengthwise. In a small saucepan, combine the sliced garlic, white vinegar, water, granulated sugar, kosher salt, black peppercorns, and bay leaf. Bring the mixture to a boil while stirring occasionally to fully dissolve the sugar and salt.
  4. Pour the brine: Once boiling, carefully pour the hot brine into the jar over the banana peppers, including the bay leaf. Tap the jar gently on the counter to release any trapped air bubbles. If some peppers are exposed at the top, top off with extra water to cover them completely. Discard any leftover brine.
  5. Seal and cool: Screw the lid tightly onto the jar and allow it to cool to room temperature, about 1 hour. You can eat the peppers immediately or refrigerate them for up to 1 month for enhanced flavor.

Notes

  • Use a clean jar and lid to prevent contamination and increase shelf life.
  • The peppers can be eaten immediately but taste best after a few days of refrigeration.
  • If you prefer spicier peppers, leave some of the seeds in before slicing.
  • Ensure peppers are fully submerged in brine to avoid mold growth.
  • Refrigerated pickled peppers will keep up to 1 month.
  • Prep Time: 7 minutes
  • Cook Time: 10 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American

Find it online: https://kitchenloving.com/pickled-banana-peppers-recipe/