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Pickled Banana Peppers Recipe (Quick and Easy!)

Pickled Banana Peppers

If you're looking for a quick and delicious way to preserve the vibrant flavor of banana peppers, you’ve landed on the perfect recipe. Pickled Banana Peppers are not only an excellent addition to your pantry, but they also bring a zesty kick to a variety of dishes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Condiment
Cuisine: American
Calories: 10
Ingredients Equipment Method Notes

Ingredients
  

For the Pickled Banana Peppers
  • 1 lb banana peppers sliced into rings
  • 1 cup white vinegar
  • 1 cup water
  • 1 tbsp salt
  • 1 tbsp sugar
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds

Equipment

  • Medium saucepan
  • Sterilized jars
  • Ladle
  • Measuring Cups and Spoons
  • Cutting Board and Knife
  • Kitchen towel
  • Funnel (optional)

Method
 

  1. Step 1: In a medium saucepan, combine vinegar, water, salt, sugar, garlic, oregano, black peppercorns, and mustard seeds. Stir over medium heat until it comes to a boil.
  2. Step 2: Once boiling, remove from heat and let it cool for about 5 minutes.
  3. Step 3: Pack sliced banana peppers into sterilized jars, leaving about half an inch of space at the top.
  4. Step 4: Carefully pour the hot pickling liquid over the banana peppers, ensuring they are submerged.
  5. Step 5: Wipe the rims of the jars with a kitchen towel and seal tightly with lids.
  6. Step 6: Allow the jars to cool to room temperature, then refrigerate. Let them marinate for at least 24 hours before consuming.
  7. Step 7: Your pickled banana peppers can be stored in the refrigerator for up to 2 months.

Notes

Always ensure your jars are sterilized before use to prevent spoilage. Experiment with different spices to create your own unique flavor profile!