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Pickled Banana Peppers
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Pickled Banana Peppers

Deliciously tangy with a mild heat
Course Appetizer
Keyword Banana Pepper
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 pints
Calories 84kcal

Ingredients

  • 1 pound banana peppers approx. 10, seeded and sliced into rings
  • 2 cloves garlic minced
  • 3 cups white vinegar
  • 2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon mustard seeds optional
  • 1 teaspoon celery seed optional

Instructions

  • Add the sliced banana peppers and minced garlic evenly Into two 1-quart mason jars (or 4 1-pint jars).
  • In a saucepan over medium heat, combine the white vinegar, water, kosher salt, sugar, mustard seeds (optional), and celery seed (optional). Stir until the mix is completely dissolved and nearing boil, then remove from heat and allow the brine to cool to room temperature.
  • Add the brine to the mason jars, leaving 1/2 inch free at the top of each jar, then seal with a lid.
  • For best flavor, allow the banana peppers to pickle for a minimum of 24 hours or - even better - up to a week prior to eating.

Video

Nutrition

Calories: 84kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 3514mg | Potassium: 290mg | Fiber: 3g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 94.2mg | Calcium: 43mg | Iron: 0.9mg