Pickled Banana Peppers
Tangy and Crisp Pickled Banana Peppers with Garlic and Herbs
Ingredients:
10-12 fresh banana peppers, sliced into rings
2 cups white vinegar
2 cups water
3 tablespoons sugar
2 tablespoons kosher salt
4 cloves garlic, smashed
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon dried oregano
1 teaspoon red pepper flakes (optional, for heat)
Fresh dill sprigs (optional)
Directions:
In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat.
Pack the sliced banana peppers, garlic cloves, peppercorns, mustard seeds, oregano, red pepper flakes, and dill (if using) into sterilized jars.
Carefully pour the hot brine over the peppers, making sure they are fully submerged. Leave about ½ inch of headspace at the top.
Seal jars with lids and let cool to room temperature.
Refrigerate for at least 24 hours before using. For best flavor, let pickles develop for 3-5 days.
Store refrigerated and consume within 2 months.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (plus pickling time)
Kcal: 10 kcal per serving | Servings: about 6 servings
#pickledpeppers #banana peppers
#homemadepickles #fermentedfoods #picklingrecipe #preservedfood #spicyand tangy
#homemadecondiments #easyrecipes #pickleyourown #vinegarpickles #spicycondiments #summerrecipes #healthycondiments #snackideas #picklingseason #fermentedveggies #tangypickles #preservingfood #quickpickles
Add a tangy crunch to your meals with homemade pickled banana peppers! Perfect on sandwiches, salads, or straight from the jar!
Pickled Banana Peppers
Tangy and Crisp Pickled Banana Peppers with Garlic and Herbs
Ingredients:
10-12 fresh banana peppers, sliced into rings
2 cups white vinegar
2 cups water
3 tablespoons sugar
2 tablespoons kosher salt
4 cloves garlic, smashed
1 teaspoon black peppercorns
1 teaspoon mustard seeds
1 teaspoon dried oregano
1 teaspoon red pepper flakes (optional, for heat)
Fresh dill sprigs (optional)
Directions:
In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar and salt dissolve. Remove from heat.
Pack the sliced banana peppers, garlic cloves, peppercorns, mustard seeds, oregano, red pepper flakes, and dill (if using) into sterilized jars.
Carefully pour the hot brine over the peppers, making sure they are fully submerged. Leave about ½ inch of headspace at the top.
Seal jars with lids and let cool to room temperature.
Refrigerate for at least 24 hours before using. For best flavor, let pickles develop for 3-5 days.
Store refrigerated and consume within 2 months.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes (plus pickling time)
Kcal: 10 kcal per serving | Servings: about 6 servings
#pickledpeppers #banana peppers #homemadepickles #fermentedfoods #picklingrecipe #preservedfood #spicyand tangy #homemadecondiments #easyrecipes #pickleyourown #vinegarpickles #spicycondiments #summerrecipes #healthycondiments #snackideas #picklingseason #fermentedveggies #tangypickles #preservingfood #quickpickles
Add a tangy crunch to your meals with homemade pickled banana peppers! Perfect on sandwiches, salads, or straight from the jar!
