Description
Easy and flavorful pickled banana peppers that elevate any dish with their tang and crunch.
Ingredients
Scale
- 4 Banana peppers
- 1 cup Vinegar
- 1 cup Water
- 2 tsp Salt
- 2 tsp Sugar
- 2 cloves Garlic
- Spices (e.g., peppercorns, dill)
Instructions
- Start by washing and slicing the banana peppers. Remove the stems and seeds if you prefer less heat.
- In a saucepan, combine equal parts vinegar and water along with salt and sugar to create the brine.
- Bring the mixture to a boil over medium heat, stirring occasionally until salt and sugar dissolve.
- In sterilized jars, pack the sliced banana peppers alongside garlic and spices. Pour the hot vinegar mixture over the peppers, ensuring they are covered. Seal the jars and refrigerate for at least 24 hours before using.
Notes
For a spicier kick, add fresh jalapeños or red pepper flakes. Store in the refrigerator for up to a month.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 75
- Sugar: 10g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg