Description
Crisp, tangy, and mildly sweet—these Zesty Pickled Banana Peppers are the ultimate flavor enhancer for meats, sandwiches, and more. Easy to make, store, and customize to your taste.
Ingredients
2 cups banana peppers, thinly sliced
1 cup white vinegar
1/2 cup water
2 cloves garlic, smashed
1 tbsp sugar
1 tbsp sea salt
1 tsp mustard seeds
1/2 tsp black peppercorns
1/2 tsp oregano
1/2 tsp crushed red pepper flakes (optional)
Instructions
1. Sterilize your mason jars by boiling them for 10 minutes.
2. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil.
3. Add garlic, mustard seeds, peppercorns, oregano, and red pepper flakes.
4. Simmer for 3 minutes until fragrant.
5. Pack sliced banana peppers into sterilized jars.
6. Pour hot brine over peppers until covered.
7. Seal jars tightly and let them cool to room temperature.
8. Refrigerate for 24 hours before using for best flavor.
Notes
For milder heat, remove pepper seeds before slicing.
These pickled peppers last up to 2 months in the fridge.
Use them to top grilled chicken, burgers, tacos, or mix into grain bowls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 1g
- Sodium: 160mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Zesty Pickled Banana Peppers, pickled peppers, banana pepper recipe