Description
Capture the vibrant flavors of summer with these easy-to-make pickled banana peppers. With a perfect balance of sweetness and tanginess, this recipe transforms fresh banana peppers into a delightful condiment that adds zesty flair to sandwiches, salads, and cocktails. Not only are they a versatile pantry staple, but they also make fantastic gifts for food lovers looking to spice up their kitchens.
Ingredients
Scale
- 2 lbs firm banana peppers
- 2 cups distilled white vinegar
- 1 cup granulated sugar
- 2 tbsp kosher salt
- 4 garlic cloves, whole
- 1 tsp mustard seeds
- 1 tsp black peppercorns
Instructions
- Sterilize your canning jars by boiling them for 10 minutes.
- Wash and slice banana peppers into rings or leave them whole.
- In a pot, combine vinegar, water (2 cups), sugar, and salt; bring to a boil until dissolved.
- Pack peppers tightly in jars with garlic and spices between layers.
- Pour hot brine over peppers, leaving half an inch of space at the top.
- Seal jars with lids and process in boiling water for 10 minutes before storing.
Nutrition
- Serving Size: 60g
- Calories: 50
- Sugar: 10g
- Sodium: 460mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Customize your pickling experience by adding herbs like dill or oregano for extra flavor. Always wear gloves when handling hot peppers to prevent skin irritation.