Description
Brighten up your meals with this Summer Pickled Banana Peppers Recipe. These tangy, sweet pickled peppers deliver a burst of flavor that enhances sandwiches, salads, and more. With a delightful crunch and zesty brine, they capture the essence of summer in every bite. Easy to prepare and quick to make, you’ll find yourself reaching for these versatile pickles all season long.
Ingredients
Scale
- 1 pound fresh banana peppers
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 2 teaspoons salt
- 4 garlic cloves, crushed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
Instructions
- Wash banana peppers thoroughly and slice into rings or leave whole, removing seeds if desired.
- In a medium saucepan, combine vinegar, water, sugar, and salt. Heat until dissolved and bring to a boil.
- Add crushed garlic, black peppercorns, and mustard seeds to the brine; simmer for 5 minutes.
- Pack banana peppers into clean jars and pour hot brine over them until submerged, leaving headspace at the top.
- Cool jars at room temperature before sealing; refrigerate for at least 48 hours before enjoying.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 35
- Sugar: 8g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg