Description
Transform your everyday meals into restaurant-quality experiences with these crisp, zesty pickled banana peppers. This homemade condiment offers a perfect crunch and a bright, tangy acidity that pairs beautifully with sandwiches, salads, or quick snacks. By preparing them at home, you avoid artificial preservatives and customize the heat exactly to your family’s preference for a delicious, healthy pantry staple that keeps well in the refrigerator.
Ingredients
1 lb Banana Peppers, seeded and sliced into rings
2 cloves Garlic, minced
3 cups White Vinegar
2 cups Filtered Water
2 tbsp Kosher Salt
1 tbsp Sugar
1 tsp Mustard Seeds (optional)
1 tsp Celery Seed (optional)
Instructions
Slice the banana peppers into uniform rings after removing seeds and membranes.
Divide the pepper rings and minced garlic evenly between two clean one-quart glass mason jars.
Pack the peppers tightly into the jars.
In a medium saucepan, combine vinegar, water, salt, sugar, and optional seeds.
Heat over medium, stirring until salt and sugar dissolve completely.
Bring to a near boil, then remove from heat and let cool to room temperature.
Pour the cooled brine over the peppers, leaving 1/2 inch of space at the top.
Secure the lids and refrigerate for at least 24 hours before serving.
Notes
Keep the jars refrigerated for best crispness. Adjust the heat level by leaving more or fewer seeds in the peppers. These will stay crunchy for over a week in the refrigerator.
- Prep Time: 15
- Cook Time: 10
- Category: Appetizers
- Method: Pickling
- Cuisine: American