Pickled Banana Peppers
Elevate your condiment game with these tangy and mildly spicy Pickled Banana Peppers! Perfectly infused with a zesty blend of white vinegar, garlic, mustard seeds, and a hint of crushed red pepper flakes, this quick and easy recipe is a must-try for pickle lovers. In just 25 minutes, create vibrant, crunchy pepper rings that are ideal for topping sandwiches, burgers, pizzas, or salads. These refrigerator pickles combine the satisfying sweetness of sugar with the bold flavors of celery seeds and salt for a well-balanced brine. Whether you’re stocking up for easy meal enhancements or gifting jars of this homemade treat, these pickled banana peppers are as versatile as they are delicious. Ready to enjoy in just 24 hours, they’ll stay fresh for up to two months in the fridge!
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Ingredients
- 10 whole Banana peppers
- 2 cups White vinegar
- 1 cup Water
- 3 tablespoons Granulated sugar
- 1 tablespoon Salt
- 3 whole Garlic cloves
- 1 teaspoon Mustard seeds
- 1 teaspoon Celery seeds
- 1 teaspoon Crushed red pepper flakes
Directions
Step 1
Wash the banana peppers thoroughly and pat dry with a kitchen towel.
Step 2
Slice the tops off the peppers, then cut them into thin rings. Remove seeds if you prefer a milder pickle.
Step 3
Peel and lightly crush the garlic cloves using the flat side of a knife.
Step 4
In a medium saucepan, combine white vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar and salt completely.
Step 5
Add the garlic cloves, mustard seeds, celery seeds, and crushed red pepper flakes into the hot brine. Reduce the heat and let it simmer for about 2 minutes.
Step 6
Pack the sliced banana peppers tightly into clean, sterilized glass jars, leaving about 1/2 inch of space at the top.
Step 7
Carefully pour the hot brine over the peppers, ensuring the rings are completely submerged. Tap the jars gently to release any trapped air bubbles.
Step 8
Seal the jars with lids and let them cool to room temperature before transferring to the refrigerator.
Step 9
Allow the peppers to pickle for at least 24 hours in the refrigerator for optimal flavor. They can be stored in the refrigerator for up to 2 months.
Nutrition Facts
| Serving size | (1086.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 351.4 |
| Total Fat 2.4g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 7150.1mg | 0% |
| Total Carbohydrate 63.0g | 0% |
| Dietary Fiber 8.3g | 0% |
| Total Sugars 37.9g | |
| Protein 5.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 166.3mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 1246.7mg | 0% |
Source of Calories