Description
These bright, tangy refrigerator pickled banana pepper rings are the ultimate culinary shortcut for adding a zesty, crunchy punch to your favorite meals. Requiring no complex canning equipment, this simple method utilizes fresh banana peppers, garlic, and a seasoned brine to create a versatile condiment that elevates everything from deli sandwiches to hearty chili. Whether you prefer a mild zing or a spicy kick, these easy-to-make pepper rings provide a restaurant-quality finish that stays fresh in your refrigerator for up to a month.
Ingredients
5-6 medium firm banana peppers
1 small garlic clove, peeled
3/4 cup water
1/2 cup distilled white vinegar
1/2 tablespoon Kosher salt
1/4 teaspoon celery seeds
1/4 teaspoon whole black peppercorns
Instructions
Wash the banana peppers thoroughly and slice them into uniform 1/4 inch rings, discarding the stems and seeds
Place the sliced peppers and the garlic clove into a clean, heat-safe mason jar
In a small saucepan, combine the water, white vinegar, Kosher salt, celery seeds, and black peppercorns
Bring the brine mixture to a boil over medium heat, stirring until the salt has fully dissolved
Carefully pour the hot brine over the peppers in the jar until they are completely submerged
Allow the jar to cool to room temperature, then seal it with a lid
Refrigerate the jar for at least 5 days before serving to allow the flavors to develop and the peppers to infuse
Notes
For a spicier result, include a few slices of fresh jalapeño or a pinch of red pepper flakes into the jar. Store in the refrigerator for up to one month. Ensure peppers are fully submerged in the brine at all times to maintain freshness and texture.
- Prep Time: 10
- Cook Time: 5
- Category: Appetizers
- Method: Pickling
- Cuisine: American