Pickled Banana Peppers Recipe
This pickled banana peppers recipe delivers crisp, crunchy, sweet banana peppers that are perfect for snacking or topping salads and sandwiches. Learn how to pickle banana peppers.
Servings: 16
Calories: 9kcal
Ingredients
- 6-7 banana peppers or as many as you can fit
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 1 clove garlic smashed (or more as desired)
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon black peppercorns
Instructions
- Slice the banana peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Stuff them into cleaned/sterilized 1-pint jars or a larger quart jar.
- Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan or pot.
- Bring the mixture to a quick boil, the remove from heat.
- Cool slightly, then pour the brine into the jars over the sliced banana peppers. Screw on the cap.
- Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.
Video
Notes
Makes 4 cups.
Pickled banana peppers will keep at least a month or longer in the refrigerator. If you’d like to preserve them for longer, discard the garlic and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation).
Pickled banana peppers will keep at least a month or longer in the refrigerator. If you’d like to preserve them for longer, discard the garlic and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation).
Nutrition
Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 438mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg