This pickled banana peppers recipe is so quick and easy to make! The tangy flavor is great for salads, sandwiches, and more.
- 5 to 6 medium banana peppers
- 2 garlic cloves
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 tablespoon black peppercorns
- 1 bay leaf
- Wash a wide-mouth pint mason jar and and its lid in hot soapy water. Then rinse and let air dry.
- Thinly slice the banana peppers. Fill the jar with the slices.
- Peel the garlic cloves and slice them lengthwise. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Bring to a boil, stirring occasionally to dissolve the sugar and salt (this will take only a few minutes).
- Once boiling, pour the brine into the jar (including the bay leaf). Tap the jar on the counter to release any air bubbles. Discard any remaining brine, or top off the jar with extra water if any peppers are exposed at the top.
- Screw on the lid tightly and allow to cool to room temperature (about 1 hour). Eat immediately, or refrigerate until serving. Keeps up to 1 month refrigerated.
- Category: Essentials
- Method: Pickling
- Cuisine: Pickles
Keywords: Pickled banana peppers, how to pickle banana peppers, Pickled banana peppers recipe