Pickled banana peppers Recipe

American · Condiment · 20 min total

Tangy and slightly sweet pickled banana peppers are a versatile condiment that adds a pop of flavor to sandwiches, salads, and charcuterie boards. This easy refrigerator pickle requires no canning and is ready in just a few hours.

Ingredients

• 1 pound banana peppers, sliced into rings
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 2 cloves garlic, smashed
• 1 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns

Instructions

1. In a medium saucepan, combine vinegar, water, sugar, salt, garlic, mustard seeds, and peppercorns. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt.
2. Place sliced banana peppers in a clean heatproof jar or bowl.
3. Pour the hot brine over the peppers, ensuring they are fully submerged. Let cool to room temperature.
4. Cover and refrigerate for at least 2 hours before serving. Flavors will deepen over time.

Tips

• For a milder pickle, remove the seeds and membranes from the peppers before slicing.
• Store in the refrigerator for up to 1 month.
• Use pickled banana peppers as a topping for hot dogs, burgers, or tacos.

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