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Pickled Banana Peppers

Welcome to the delightful world of Pickled Banana Peppers! These vibrant yellow-green peppers add a pop of color and a burst of flavor to sandwiches, salads, and more. This simple pickling recipe is both rewarding and customizable, perfect for elevating your meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course: Condiment, Side Dish
Cuisine: American
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

For the Pickling Brine
  • 1 lb banana peppers choose fresh, firm peppers
  • 2 cups white vinegar for pickling brine
  • 2 cups water to dilute the vinegar
  • 1/4 cup granulated sugar for sweetness
  • 2 tbsp salt for flavor and preservation
  • 4 cloves garlic peeled and smashed
  • 1 tsp dried oregano for aroma
  • 1 tsp black peppercorns for flavor depth
  • 1 tsp mustard seeds for tanginess

Equipment

  • Large saucepan
  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Sterilized jars
  • Lid or canning rings
  • Funnel (optional)

Method
 

  1. Step 1: Wash the banana peppers under cool water, then pat them dry.
  2. Step 2: Slice the banana peppers into rings, removing seeds and membranes if desired.
  3. Step 3: In a large saucepan, combine white vinegar, water, sugar, and salt. Bring to a boil while stirring until dissolved (about 5-7 minutes).
  4. Step 4: Add smashed garlic, oregano, black peppercorns, and mustard seeds to the brine. Simmer for an additional 5 minutes.
  5. Step 5: Remove from heat and allow the brine to cool slightly.
  6. Step 6: Pack sliced banana peppers into sterilized jars, leaving an inch of space at the top.
  7. Step 7: Pour the hot brine over the packed peppers, ensuring they are submerged.
  8. Step 8: Seal the jars tightly with lids and allow them to cool to room temperature before refrigerating.
  9. Step 9: For best flavor, let the peppers pickle for at least 24 hours before using.

Notes

Feel free to adjust the sweetness or add heat with red pepper flakes or jalapeños. These pickles can last up to 2 months in the refrigerator.