Description
A simple and tangy recipe for crunchy pickled banana peppers that brighten up meals in no time.
Ingredients
Ingredients for Pickling
- 1.5 pounds Fresh banana peppers (Choose firm and glossy peppers.)
- 1 cup White vinegar (Distilled vinegar works well.)
- 1 cup Water (Room temperature.)
- 1 cup Granulated sugar (For sweetness.)
- 2 tablespoons Kosher salt (Or use pickling salt.)
- 2 cloves Garlic (Optional but recommended.)
- 1 tablespoon Mustard seeds (Optional for classic deli flavor.)
- 1 teaspoon Red pepper flakes (Optional for added heat.)
Instructions
Preparation
- Wash the banana peppers and slice them into rings, about 1/4 inch thick. Remove seeds for less heat if desired.
- Place garlic, mustard seeds, and red pepper flakes (if using) at the bottom of each jar.
- Pack the sliced pepper rings into the jars, pressing gently to fit.
- In a pot, combine vinegar, water, sugar, and salt. Bring to a simmer while stirring until the sugar and salt dissolve.
- Carefully pour the hot brine over the peppers, leaving a little space at the top of the jar. Tap the jar gently to release air bubbles.
- If making refrigerator pickles, let jars cool, lid them, and refrigerate. For canning, follow appropriate canning steps.
Notes
For a crispy crunch, use fresh peppers and avoid boiling them. Let them cure in the fridge for at least 24 hours for optimal flavor. Store in the fridge for 3-4 weeks or canned for up to a year if processed properly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment, Side Dish
- Cuisine: American