Pickled Banana Peppers
Learn how to pickle peppers with our easy Pickled Banana Peppers recipe. Pickled peppers recipes and pickled recipes are favorites here at FoodieandWine. They’re a flavor powerhouse adding flavor and zing to any and all recipes.
Servings: 32 Ounces
- 1 Lb Banana Peppers (Approx. 10 Long Peppers)
- 2 Cups Water
- 2 Cups Distilled White Vinegar (Note 1)
- 1 tbsp Kosher Salt (Note 2)
- 1 tbsp Sugar or Honey
- 2 Cloves Fresh Garlic, Smashed
Add the water, vinegar, salt and sugar to a medium saucepan and bring to a boil. Once boiling the sugar and salt should be dissolved. Set aside to cool.
While the brine is cooling, thinly slice the banana peppers, to your preferred thickness.
Fill the mason jar(s) with the sliced peppers and top with the smashed garlic clove.
Ladle the brine over the peppers, leaving 1/2” at the top if you’re canning.
Once the peppers are cooled to room temperature, remove any air bubbles and immediately cover with the matching metal lids. Refrigerate for 24 hours before serving.
OPTIONAL: Boil in a water bath canner for 10 minutes. If using a larger mason jar, or if you live in a higher altitude, you will need to leave in the water bath longer. Consult (Note 3) for an accurate water bath chart.
Note 1 -You can use Apple Cider Vinegar, if you prefer. Just make sure the vinegar you select has 5%+ acidity.
Note 2 - You can use almost any salt you have on-hand, as long as it doesn't have anti-caking ingredients. Consult this salt conversion chart to see how much equals 1 tablespoon of Kosher Salt as utilize in this recipe.
Note 3 - If you live above 1,000 feet altitude you will need longer boiling times. Refer to this chart for the accurate time.
Note 4 - If you're not used to handling large quantities of peppers, make sure to wear gloves. Avoid contact with your eyes and face while cooking.
Note 5 - Pickled peppers will stay fresh in your refrigerator for up to 3 months. These are refrigerator peppers, so you must store them in the refrigerator unless you've probably canned them.
Serving: 1oz | Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 221mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 12mg | Calcium: 4mg | Iron: 1mg