Description

Elevate your meals with homemade pickled banana peppers, a zesty and slightly spicy condiment that adds a delightful kick to sandwiches, salads, and more. This easy recipe walks you through the straightforward pickling process, allowing you to enjoy fresh flavors without preservatives. Perfect for canning and preserving seasonal produce, these pickled peppers are not just delicious but also versatile in their use. Whether you’re looking to enhance your favorite dishes or enjoy them straight from the jar, this recipe is a must-try for any food enthusiast.

Ingredients

Scale

1 lb banana peppers (sliced)
1 cup white vinegar (5% or apple cider vinegar)
1 cup water
2 tsp salt
3 tsp sugar
10–12 garlic cloves
3 tsp mustard seeds
2 tsp whole black pepper
2 tsp coriander seeds

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Instructions

Prepare your jars by placing mustard seeds, peppercorns, and coriander seeds at the bottom.
In a saucepan, combine water, salt, and sugar over medium heat until dissolved. Add vinegar and heat for one minute before removing from heat.
Pack sliced banana peppers into the jars; shake gently to compact.
Slice garlic cloves and distribute evenly among the jars with the peppers.
Pour the hot brine over the packed jars, ensuring all peppers are submerged.
Seal each jar tightly and allow to cool before storing in a dark place.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Condiment
Method: Pickling
Cuisine: American

Nutrition

Serving Size: 1/4 cup (60g)
Calories: 30
Sugar: 4g
Sodium: 330mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: <1g
Cholesterol: 0mg