Quick Pickled Banana Peppers
An easy and delicious method for quick pickling banana peppers, perfect for adding a tangy kick to your meals.
Ingredients
- 8 to 10 fresh banana peppers sliced into rings
- 1 cup distilled white vinegar
- 1 cup water
- 2 cloves garlic smashed
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon whole black peppercorns
- ¼ teaspoon mustard seeds optional
Instructions
- In a small pot, combine vinegar, water, sugar, salt, black peppercorns, and mustard seeds. Bring to a simmer over medium heat for about 2-3 minutes.
- Pack the sliced banana peppers and smashed garlic into a clean glass jar.
- Pour the hot vinegar brine over the peppers and garlic, ensuring they are fully covered.
- Allow the jar to cool uncovered until it reaches room temperature, then cover with a lid and refrigerate.
Notes
Homemade quick pickled banana peppers will stay fresh for up to two weeks in the refrigerator. Use clean utensils to maintain their crispness.