Easy Pickled Banana Peppers

Easy Pickled Banana Peppers

from peppergeek.com
20 min

One of the easiest snacks you can make is pickled banana peppers! We always have a jar in our fridge to dress up sandwiches and eggs.

Ingredients

  • 10 Banana peppers
  • 2 cups White vinegar (5%)
  • 1 cup Water
  • 1 tbsp Pure salt (Kosher, pickling, sea salt)
  • 1/2 tbsp Sugar (Optional but recommended)
  • 1 tsp Mustard seed
  • 1 tsp Black peppercorn
  • 1/2 tsp Celery seed
  • 3 cloves Garlic (crushed)

Directions

  1. 1

    Sterilize your jars by boiling them for 10 minutes (without the lid).

  2. 2

    Clean and inspect your banana peppers. Gently roll them on a cutting board to loosen the seeds. Slice the tops off the banana peppers and use a chopstick to de-seed them.

  3. 3

    Slice your banana peppers into 1/4 inch to 1/2 inch saucers. Fill your sterilized jar with the peppers.

  4. 4

    Prepare your brine by bringing the vinegar, water, garlic, sugar, salt, and spices to a rolling boil. Remove the brine from the heat when it comes to a boil.

  5. 5

    Carefully pour the hot brine into the jar of peppers. Use a paper towel dipped in vinegar to wipe around the jar lid and clean up any spillage.

  6. 6

    Seal the jars and allow to cool before placing in the fridge. Allow them to infuse for a couple of days before digging in. These are refrigerator pickles and should be consumed within a month.