Easy Pickled Banana Peppers for a Zesty Flavor Boost

Discover the delight of Pickled Banana Peppers, a perfect condiment to elevate your meals with minimal effort.

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Prep Time 15

Cook Time 10

Resting Time 7

Total Time 32

Servings: 6 jars

Course: Snacks

Cuisine: American

Calories: 30

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brine

1 cup White Vinegar Acts as the primary acid for pickling.
1 cup Water Dilutes the vinegar for balanced flavor.
1 tablespoon Sugar Adds sweetness.
1 tablespoon Salt Enhances flavor.

For the Flavor

6 medium Banana Peppers Adds mild sweetness and crunchy texture.
2 cloves Garlic Minced for infusing flavor.
1 teaspoon Mustard Seeds Adds slight bitterness.
1 teaspoon Black Peppercorns Introduces a spicy note.
1 teaspoon Dried Oregano Optional for added depth.

Equipment

canning jars
Saucepan
Boiling water pot
knife
Bubble remover
Towel

Method

Step-by-Step Instructions

Wash banana peppers under cool running water and slice into rings, discarding seeds for milder flavor.
Sterilize jars and lids by boiling in water for 10 minutes.
In a saucepan, combine white vinegar, water, sugar, and salt; bring to a boil.
Add minced garlic, mustard seeds, and black peppercorns to the brine and simmer for 5 minutes.
Pack sliced banana peppers into sterilized jars, leaving 1/2 inch headspace.
Pour hot brine over peppers to submerge completely; seal jars tightly.
Optionally process jars in boiling water for 10 minutes for long-term storage.
Cool jars at room temperature and check seals before storing.

Nutrition

Serving: 1jarCalories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 430mgPotassium: 134mgFiber: 1gSugar: 4gVitamin A: 60IUVitamin C: 5mgCalcium: 10mgIron: 0.2mg

Notes

Ensure jars are properly sterilized and consider customizing the brine for different flavors.

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