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Pickled Banana Peppers

If you're looking for a unique and flavorful addition to your meals, Pickled Banana Peppers are the perfect solution. These vibrant yellow-green peppers provide a delightful crunch and a tangy kick that can elevate any dish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Condiment
Cuisine: American
Calories: 10
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb banana peppers sliced into rings or halves
  • 2 cups white vinegar
  • 1 cup water
  • 2 tbsp sugar
  • 1 tbsp salt
  • 1 tsp garlic powder
  • 1 tsp black peppercorns
  • 1 tsp mustard seeds
  • 1 tsp dried oregano
  • ½ tsp turmeric optional
  • 1 jar (quart-sized) with lid

Equipment

  • Medium saucepan
  • Cutting Board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Jar funnel (optional)
  • Kitchen towel

Method
 

  1. Step 1: In a medium saucepan, combine white vinegar, water, sugar, salt, garlic powder, black peppercorns, mustard seeds, dried oregano, and turmeric. Place over medium heat and bring to a boil.
  2. Step 2: Once the mixture reaches a boil, remove from heat and let it cool for about 10 minutes.
  3. Step 3: While the brine is cooling, prepare your jar. Wash the quart-sized jar and pack the sliced banana peppers into it, leaving about ½ inch of space at the top.
  4. Step 4: Once the brine has cooled, carefully pour it over the packed banana peppers, ensuring they are fully submerged.
  5. Step 5: Seal the jar tightly with its lid and let it cool to room temperature before refrigerating.
  6. Step 6: For the best flavor, refrigerate for at least 24 hours before consuming.

Notes

Pickled banana peppers can last up to 1 month in the refrigerator. Adjust sugar and spice levels to your preference.