Sweet Pickled Banana Peppers
Add a tangy, sweet twist to your favorite dishes with these irresistible Sweet Pickled Banana Peppers! Featuring the vibrant crunch of freshly sliced banana peppers, paired with garlic and a medley of spices like mustard seeds, celery seeds, and a hint of red pepper flakes, this recipe creates a perfectly balanced pickling brine of white vinegar, sugar, and salt. Ready in just 20 minutes, this simple yet flavorful recipe transforms everyday peppers into a pickled delicacy that’s ideal for topping burgers, sandwiches, or salads—or simply enjoying straight from the jar. With a short refrigeration time, these pickles are ready to brighten your meals in just 24 hours, making them a versatile and delightful addition to your homemade pantry. Perfect for small-batch preserving, they're easy to make and store fresh for up to 3 weeks!
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Ingredients
- 8 large peppers Banana peppers
- 2 cups White vinegar
- 1 cup Water
- 1.5 cups Granulated sugar
- 1 tablespoon Salt
- 3 cloves Garlic cloves
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Celery seeds
- 0.25 teaspoon Crushed red pepper flakes
Directions
Step 1
1. Wash the banana peppers thoroughly and slice them into thin rings. You can remove the seeds if you prefer less heat.
Step 2
2. Peel the garlic cloves and slice them in half.
Step 3
3. In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, mustard seeds, celery seeds, and crushed red pepper flakes. Stir to dissolve the sugar.
Step 4
4. Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 2-3 minutes.
Step 5
5. Meanwhile, sterilize two 16-ounce glass jars (or equivalent) by washing them in hot, soapy water and rinsing thoroughly. Allow the jars to dry completely or sterilize in boiling water.
Step 6
6. Divide the sliced banana peppers and halved garlic cloves evenly between the jars.
Step 7
7. Carefully pour the hot brine over the peppers in the jars, ensuring all the peppers are fully submerged.
Step 8
8. Use a clean knife or chopstick to gently remove any air bubbles by running it along the inside edges of the jars.
Step 9
9. Seal the jars tightly with lids and allow them to cool at room temperature for about 1 hour.
Step 10
10. Once cooled, transfer the jars to the refrigerator. Let the peppers pickle for at least 24 hours before enjoying for best flavor.
Step 11
11. Store refrigerated for up to 2-3 weeks.
Nutrition Facts
| Serving size | (1288.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1328.1 |
| Total Fat 1.9g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 7133.3mg | 0% |
| Total Carbohydrate 320.3g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 300.4g | |
| Protein 4.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 130.9mg | 0% |
| Iron 2.5mg | 0% |
| Potassium 1054.5mg | 0% |
Source of Calories