Description
A quick and simple recipe for homemade pickled banana peppers that add a tangy crunch to your meals.
Ingredients
Scale
- 1 pound banana peppers
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 1–2 garlic cloves, smashed
- Whole black peppercorns (optional)
- Bay leaf (optional)
- Chili flakes (optional)
Instructions
- Wash and slice banana peppers into rings, then stuff them gently into a clean jar.
- In a small pot, combine vinegar, water, sugar, salt, garlic, and peppercorns, then bring to a quick bubble, stirring until sugar and salt dissolve.
- Pour the hot brine over the peppers, ensuring they are fully covered. Make more brine if necessary.
- Seal the jar with a lid and let it cool, then refrigerate. Taste after a couple of hours, but best after 24 hours.
Notes
Keep the peppers submerged in brine to maintain flavor and crunch. Store in the fridge for up to one month.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 20
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg