Description
Summer Pickled Banana Peppers are a vibrant and tangy condiment that elevate any dish with their delightful crunch. This easy recipe combines fresh banana peppers, distilled white vinegar, and just the right amount of sugar and spices, ensuring a perfect balance of flavors. Ideal for barbecues, sandwiches, or salads, these pickled peppers bring a burst of color and zest to your summer meals.
Ingredients
Scale
- 2 cups banana peppers, sliced
- 1 cup distilled white vinegar
- ½ cup granulated sugar
- 1 tablespoon kosher salt
- 2 garlic cloves, smashed
- 1 teaspoon mustard seeds or black peppercorns (optional)
Instructions
- Thoroughly wash and slice the banana peppers; remove stems.
- In a saucepan over medium heat, mix vinegar, sugar, salt, and optional spices. Stir until dissolved and bring to a gentle boil.
- Pack the sliced peppers into clean glass jars.
- Pour the hot brine over the packed peppers to fully submerge them.
- Seal jars tightly and let cool before refrigerating for at least 24 hours for best flavor.
Nutrition
- Serving Size: 1 oz (28g)
- Calories: 10
- Sugar: 2g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: - Customize the heat by using different pepper varieties like jalapeños.- For added flavor, include onions or carrots in the jars.- Ensure jars are sterilized to prevent spoilage.