Pickled Banana Peppers
A quick and simple recipe for homemade pickled banana peppers that add a tangy crunch to your meals.
Ingredients
- 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.