Pickled Banana Peppers
These Pickled Banana Peppers are the perfect way to preserve your summer harvest. Easy to make with just a saucepan and glass jar, this quick refrigerator pickle recipe requires no special canning equipment. Serve them with snack boards, sandwiches, salads, burgers, pizza, and so much more.
Servings 1 pint-sized jar
Calories 288kcal
Ingredients
- 1 tablespoon kosher salt
- 1 teaspoon granulated sugar
- ½ teaspoon whole mustard seeds
- ½ teaspoon coarse ground black peppercorn
- 1 cup white vinegar
- ½ cup water
- 4 cloves garlic crushed
- 10-12 banana peppers
Instructions
- In a small saucepan, combine the kosher salt, granulated sugar, mustard seeds, and black peppercorns. Pour in the white vinegar and water, stirring to combine.1 tablespoon kosher salt, 1 teaspoon granulated sugar, ½ teaspoon whole mustard seeds, ½ teaspoon coarse ground black peppercorn, 1 cup white vinegar, ½ cup water
- Place the saucepan over medium-low heat and heat the mixture until it's hot but not boiling, making sure to whisk occasionally so the salt and sugar fully dissolve. Once hot, remove the saucepan from the heat and set it aside to cool slightly while you work on the peppers.
- Crush the 4 cloves of garlic and place them at the bottom of a pint-sized mason jar.4 cloves garlic
- Trim both ends of the banana peppers and use a small knife to remove the seeds and membranes. It's okay if a few seeds remain, but try to remove most of them. Slice the banana peppers into rings about ¼ to ½ inch thick.10-12 banana peppers
- Place the sliced banana peppers into the mason jar with the crushed garlic.
- Carefully pour the brining liquid over the peppers and garlic in the jar. Leave about a ½ inch of space at the top of the jar.
- Seal the mason jar tightly with the lid. Give the jar a good shake to ensure that every pepper ring is in contact with the brining liquid. Let the jar cool to room temperature on your kitchen counter.
- Once cooled, store the jar in the refrigerator. Allow the pickled banana peppers to brine for at least 2 days before enjoying. The longer they sit, the more flavorful they'll become. Pickled banana peppers will last up to 6 months or longer in the refrigerator.
Notes
- Choose fresh peppers. Select fresh, firm banana peppers for the best results. Avoid peppers that are beginning to show signs of spoilage.
- Label and date the jars. It's important to keep track of how long the pickles have been stored in the refrigerator so you know how long you have to enjoy them.
- Storage: Store pickled banana peppers in the refrigerator for up to 6 months (or longer). Freezing is not recommended.
Nutrition
Serving: 1pint-sized jar | Calories: 288kcal | Carbohydrates: 49g | Protein: 13.5g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Sodium: 3469mg | Potassium: 1996mg | Fiber: 26g | Sugar: 19g | Vitamin C: 624mg | Calcium: 153mg | Iron: 3.9mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
