Description
Learn how to make pickled banana peppers at home.
Ingredients
Scale
- 10 banana peppers
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon salt
- 2 cloves garlic, crushed
- 1 teaspoon sugar
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
Instructions
- Wash and slice the banana peppers.
- In a pot, combine vinegar, water, salt, sugar, garlic, mustard seeds, and peppercorns.
- Bring the mixture to a boil.
- Add the sliced banana peppers to the pot.
- Simmer for 5 minutes.
- Pour the mixture into sterilized jars.
- Seal the jars and let them cool.
- Refrigerate for at least 24 hours before using.
Notes
- Use gloves when handling hot peppers.
- Store in the refrigerator for up to 2 months.
- Adjust the vinegar for more tanginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 20
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pickled banana peppers, how to make pickled banana peppers, homemade pickles