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Jars of easy pickled banana peppers ready for serving

Easy Pickled Banana Peppers

These easy pickled banana peppers are a tangy and flavorful addition to sandwiches, salads, and pizzas. A quick and simple recipe perfect for beginners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 jars
Course: Condiment, Snack
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces Banana peppers Use fresh, firm banana peppers for the best results.
  • 1 cup Vinegar Use as part of the pickling solution.
  • 1 cup Water Use as part of the pickling solution.
  • 2 tablespoons Sugar Adjust to taste.
  • 1 tablespoon Salt Adjust to taste.
  • 3 cloves Garlic cloves
  • Spices (such as black peppercorns, mustard seeds, or bay leaves) Customize with your choice of spices.

Method
 

Preparation
  1. Clean the banana peppers and slice them into rings.
  2. In a pot, combine equal parts vinegar and water. Add sugar and salt to taste, and stir until dissolved.
  3. Add garlic cloves and spices to the mixture.
Cooking
  1. Bring the mixture to a boil.
  2. Pack the sliced banana peppers into sterilized jars.
  3. Pour the hot vinegar mixture over the peppers, ensuring they are fully submerged.
  4. Seal the jars and allow them to cool to room temperature.
Finishing
  1. Refrigerate the jars for at least 24 hours before using to let the flavors meld.

Notes

Store the pickled banana peppers in the refrigerator. They will stay good for about 1-2 months. Just keep the jars sealed and always use clean utensils when serving. Try adding sliced onions or jalapeños for extra flavor and heat.