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The Ultimate Guide to Homemade Pickled Banana Peppers

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This homemade pickled banana peppers recipe transforms fresh banana peppers into tangy, crunchy condiments perfect for enhancing sandwiches, salads, and appetizers. Using simple pantry staples—vinegar, water, salt, sugar, and spices—you’ll create vibrant jars ready to enjoy in 24 hours and lasting weeks when refrigerated.

Ingredients

  • 1 pound fresh banana peppers, sliced into rings
  • 2 cups white vinegar
  • 1 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon salt
  • 4 cloves garlic, smashed
  • 1 teaspoon mustard seeds (optional)
  • 1 teaspoon whole black peppercorns (optional)

Instructions

Wash the banana peppers and slice them into ¼-inch rings. Remove seeds if desired.

Pack the sliced banana peppers into clean glass jars.

In a saucepan, combine the vinegar, water, sugar, salt, garlic, mustard seeds, and peppercorns.

Bring the mixture to a boil over medium heat, stirring to dissolve the sugar and salt.

Once boiling, carefully pour the hot brine over the banana peppers in the jars, covering them completely.

Tap the jars gently to release any air bubbles, and seal with lids.

Let the jars cool to room temperature, then refrigerate.

Allow the peppers to pickle for at least 24 hours before eating for best flavor. They’ll continue to develop flavor over several days.

 

Notes

  • For extra crunch, soak sliced peppers in ice water for 30 minutes before pickling.

  • Adjust sweetness and heat by varying sugar and red pepper flake amounts.

  • Always use non-iodized salt to prevent discoloration and cloudiness.

  • Label jars with pickle date; consume within recommended time for peak flavor.

 

  • Experiment with flavor add-ins like herbs, garlic, and chilies for unique twists.

Find it online: https://claradelish.com/the-ultimate-guide-to-homemade-pickled-banana-peppers/