Pickled Banana Pepper Recipe
Learn how to make delicious pickled banana peppers at home with this easy recipe. These tangy and slightly spicy peppers are perfect for adding a zing to your sandwiches, salads, and more.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 2-3 jars 1x
- Category: Condiment
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Banana Peppers:
- 1 pound banana peppers, about 10–12 medium-sized peppers
Brine:
- 2 cups white vinegar (or apple cider vinegar)
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 3 garlic cloves, peeled and smashed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon turmeric (optional)
- 1 bay leaf (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the banana peppers: Wash and slice the peppers into rings. Remove seeds for milder pickles.
- Sterilize the jars: Boil jars in water for 10 minutes and let dry.
- Make the brine: Combine vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, turmeric, bay leaf, and red pepper flakes. Boil until sugar and salt dissolve.
- Add the peppers: Add sliced peppers to the brine, boil, then remove from heat.
- Pack the jars: Pack hot peppers into jars, pour hot brine over them, leaving 1/2 inch headspace.
- Seal the jars: Wipe rims, place lids, and screw on bands.
- Process the jars (optional): Boil processed jars for 10 minutes if storing at room temperature.
- Cool and store: Let jars cool, check seals, and store in a cool, dark place or the refrigerator.
Nutrition
- Serving Size: 1 medium pepper (about 30g)
- Calories: 15
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickled banana peppers, homemade pickles, pickling recipe, tangy peppers recipe
Find it online: https://tastybynova.com/pickled-banana-pepper-recipe/
