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Pickled Banana Peppers

Are you looking for a zesty addition to your meals that can elevate your dishes to new heights? Look no further than Pickled Banana Peppers. This delightful recipe not only adds a burst of flavor to sandwiches and salads but also serves as a perfect snack on its own.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Condiment, Snack
Cuisine: American
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Banana Peppers
  • 1 lb banana peppers Fresh and firm
  • 2 cups white vinegar
  • 1 cup water
  • 1 tbsp salt
  • 1 tbsp sugar
  • 4 cloves garlic peeled and smashed
  • 1 tsp black peppercorns
  • 1 tsp dried oregano
  • 1 tsp mustard seeds

Equipment

  • Medium saucepan
  • Sterilized Jars
  • Measuring cups and spoons
  • Cutting board and knife
  • Wooden spoon
  • Funnel (optional)

Method
 

  1. Step 1: Start by rinsing the banana peppers under cold water. Cut off the stems. You can choose to leave the peppers whole or slice them into rings.
  2. Step 2: In a medium saucepan, combine the white vinegar, water, salt, and sugar. Bring the mixture to a boil, stirring occasionally until dissolved.
  3. Step 3: Once boiling, add the smashed garlic, black peppercorns, dried oregano, and mustard seeds. Let it simmer for a couple of minutes.
  4. Step 4: Pack the banana peppers into sterilized jars. Use a funnel if available.
  5. Step 5: Pour the hot brine over the packed peppers, ensuring they are submerged. Release any air bubbles by tapping the jars.
  6. Step 6: Seal the jars with lids while still hot and allow them to cool to room temperature.
  7. Step 7: Refrigerate for at least 24 hours before consuming for the best flavor.

Notes

For a sweeter profile, increase the sugar or add a splash of juice to the brine. Store in the refrigerator for up to a month.