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Easy Pickled Banana Peppers Recipe

Pickled Banana Peppers

Welcome to our delightful journey into the world of pickling! If you're a fan of zesty flavors and vibrant colors, you’re going to love making Pickled Banana Peppers. This recipe is not only easy to follow but also results in a tangy, crunchy treat that can elevate your meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course: Condiment
Cuisine: American
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

  • 10-12 pieces banana peppers
  • 2 cups white vinegar
  • 1 cup water
  • 2 tbsp salt
  • 2 tbsp sugar
  • 4 cloves garlic peeled and crushed
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp oregano optional

Equipment

  • Medium saucepan
  • Sterilized jars
  • Measuring Cups and Spoons
  • Cutting Board and Knife
  • Funnel
  • Kitchen towel

Method
 

  1. Step 1: Start by washing your banana peppers thoroughly under cold water. Cut off the tops of the peppers and remove the seeds if you prefer a milder flavor.
  2. Step 2: In a medium saucepan, combine the white vinegar, water, salt, sugar, crushed garlic, black peppercorns, mustard seeds, and oregano (if using). Bring the mixture to a boil over medium heat.
  3. Step 3: While your pickling liquid is heating, pack the banana peppers tightly into sterilized jars, standing them upright.
  4. Step 4: Carefully pour the hot pickling liquid over the packed banana peppers, ensuring they are fully submerged. Leave about half an inch of headspace.
  5. Step 5: Seal the jars with their lids and allow them to cool to room temperature before transferring them to the refrigerator.
  6. Step 6: For long-term storage, consider processing the jars in a water bath canner for 10-15 minutes.

Notes

Pickled Banana Peppers can last for several months in the refrigerator. Customize your heat level by adjusting the amount of seeds or type of pepper used.