Description
Pickled banana peppers are a tangy and flavorful addition to various dishes, offering a delightful crunch and a hint of heat.
Ingredients
Scale
- 10 banana peppers
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
Instructions
- Wash and slice the banana peppers into rings.
- In a saucepan, combine vinegar, water, salt, sugar, garlic, black peppercorns, and mustard seeds.
- Bring the mixture to a boil, stirring until the salt and sugar dissolve.
- Pack the sliced banana peppers into sterilized jars.
- Pour the hot vinegar mixture over the peppers, ensuring they are fully submerged.
- Seal the jars and let them cool to room temperature.
- Refrigerate for at least 24 hours before consuming for best flavor.
Notes
- These pickled peppers can last up to 2 months in the refrigerator.
- Adjust the amount of sugar and salt to taste.
- Great for sandwiches, salads, and as a pizza topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 jar (about 1/2 cup)
- Calories: 50
- Sugar: 2g
- Sodium: 500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled banana peppers, pickling, condiments, recipes