Description
Crisp, tangy, and slightly sweet pickled banana peppers — perfect for sandwiches, salads, pizzas, and more. Easy to make and store, this pickling recipe brings out the best in your fresh peppers.
Ingredients
Scale
- 1 pound banana peppers, sliced into rings
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 3 cloves garlic, smashed
- 1 teaspoon mustard seeds (optional)
- 1/2 teaspoon black peppercorns
- 1/2 teaspoon turmeric (for color and flavor, optional)
Instructions
- Wash and slice the banana peppers into 1/4-inch rings. Remove seeds if desired.
- Pack the pepper rings tightly into sterilized glass jars.
- In a saucepan, combine vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, and turmeric.
- Bring the mixture to a boil, stirring to dissolve sugar and salt.
- Once boiling, pour the hot brine over the peppers in the jars, making sure they are fully submerged.
- Seal the jars with lids. Let cool to room temperature.
- Refrigerate for at least 24 hours before eating for best flavor. Store in the refrigerator for up to 2 months.
Notes
- Use gloves when slicing peppers to avoid skin irritation.
- For a spicier version, mix in a few jalapeño slices.
- Make sure peppers are fully submerged in brine to avoid spoilage.
- This is a quick pickling recipe and not intended for shelf-stable canning.
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pickled banana peppers, refrigerator pickles, quick pickles, homemade pickles, pepper rings