Go Back
–+ servings
Pickled Banana Peppers

Deliciously Tangy Pickled Banana Peppers for Perfect Snacks

Enjoy the crunch and tang of homemade Pickled Banana Peppers, perfect for snacks and enhancing meals.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 10 peppers
Course: Appetizer
Cuisine: American
Calories: 20
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 cup Vinegar (white, apple cider, or red wine) Choose based on flavor preference
  • 1 cup Water
  • 1 tablespoon Salt Kosher or pickling salt recommended
  • 1 tablespoon Sugar Adjust based on personal taste
For the Peppers
  • 10 pieces Fresh Banana Peppers Firm and vibrant
  • 2 cloves Garlic (optional) Use fresh for better flavor
For Customization
  • 1 teaspoon Crushed Red Pepper Flakes Adjust according to spice tolerance
  • Other Spices (e.g., coriander seeds, bay leaves) Optional, for customizing flavor

Equipment

  • Medium saucepan
  • Glass jars with lids
  • Cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. Prepare Jars: Sterilize glass jars and lids by boiling in water for 10 minutes.
  2. Slice Peppers: Cut off stems, slice banana peppers into 1/4-inch rings, and set aside.
  3. Make Brine: In a saucepan, combine vinegar, water, salt, and sugar; heat until dissolved.
  4. Pack Jars: Layer banana pepper rings and garlic in warm jars.
  5. Add Brine: Pour over packed jars, ensuring peppers are submerged, leaving 1/2-inch headspace.
  6. Seal and Cool: Quickly seal jars and let cool at room temperature for 1 hour.
  7. Refrigerate: Store jars in the refrigerator for at least 24 hours before enjoying.

Nutrition

Serving: 1pepperCalories: 20kcalCarbohydrates: 4gSodium: 300mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 10mgCalcium: 5mgIron: 1mg

Notes

Pickled banana peppers can be enjoyed for up to 2 months in the refrigerator.

Tried this recipe?

Let us know how it was!