Description
Easy pickled banana peppers recipe, perfect for a quick snack or as an addition to various dishes. This recipe offers flexibility for sweet or spicy variations.
Ingredients
- 14-16 oz fresh banana peppers
- 2-3 cloves garlic minced
- 1.5 cups vinegar (white vinegar, wine vinegar, white balsamic vinegar, apple cider vinegar)
- 1.5 cups water
- 1/2-1 tsp sea salt
Instructions
- Clean your mason jar.
- Bring water and vinegar to a boil in a medium saucepan.
- While you wait for the pot to boil, slice your peppers into discs, discarding the stem.
- Fill jar with banana peppers.
- Once water-vinegar mixture has reached a boil, add minced garlic and salt and remove from heat.
- Allow to cool for 5-10 minutes, then pour over banana peppers in your jar. Allow jar to reach room temperature.
- Once your jar-o-peppers has cooled, slap on the lid and pop in the fridge. That’s it! You can dive in while they’re al-dente in 30-60 minutes if you’d like (they’ll have a fresh crunch) or give them a good 24+ hours or so to soften up a bit and marinate in the seasoned vinegar. For even softer peppers you can add the freshly sliced peppers and garlic to the vinegar mixture while boiling and let the peppers blanch for 5 minutes before allowing to cool and jarring.
Notes
- You’ll also want to have a 32 or 38 ounce mason jar with a lid handy. I used a 38 oz jar for mine!
- Craving sweet banana peppers instead of savory? Feel free to add a little sugar to sweeten them up! When the vinegar mixture is heated, dissolve 1/2-3/4 cup of sugar into the vinegar before pouring over peppers.
- Want them spicy? Add some jalapeños or red pepper flakes to the jar!
- Feel free to mix and match your favorite herbs and spices! Whole coriander seeds, mustard seeds, and celery seeds are all popular pickled pepper add-ins!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American