Print

Sweet & Tangy Pickled Banana Peppers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Sweet & Tangy Pickled Banana Peppers are crisp, zesty, and perfect for topping sandwiches, salads, or burgers. They bring a delightful balance of sweetness and heat to any dish.

Ingredients

Scale
  • 4 cups banana peppers, sliced into rings
  • 2 cups white vinegar
  • 1 cup water
  • 1 cup sugar
  • 2 tsp salt
  • 3 cloves garlic, sliced
  • 1 tsp mustard seeds
  • 1/2 tsp celery seeds
  • 1/2 tsp black peppercorns

Instructions

  1. Prepare clean jars and set aside.
  2. In a saucepan, combine vinegar, water, sugar, salt, garlic, mustard seeds, celery seeds, and peppercorns. Bring to a boil, stirring to dissolve sugar and salt.
  3. Pack sliced banana peppers tightly into jars.
  4. Pour hot brine over the peppers, leaving about 1/2 inch of headspace.
  5. Seal jars with lids and let cool to room temperature before refrigerating.
  6. Allow peppers to pickle for at least 24 hours before serving for best flavor.

Notes

  • For more heat, add a few slices of jalapeño to the jar.
  • These pickles last up to 2 months in the refrigerator.

Nutrition

Find it online: https://dishmio.com/sweet-tangy-pickled-banana-peppers/