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Pickled Banana Peppers

 

Add these zesty peppers to sandwiches or salads for a burst of fresh flavor!
29

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

2

days

 

Ingredients

1 lb. banana peppers, cleaned with stems removed
3 cups white vinegar
2 cups water
1 tablespoon granulated sugar
4 teaspoons non-iodized salt
4 cloves minced garlic

Directions

  1. Slice each banana pepper into ¼ inch think disks. Remove core and seeds if desired. Set aside.
  2. Bring white vinegar, water, salt, and granulated sugar to a boil over medium high heat, until the sugar and salt dissolve into the brine.
  3. Remove brine from heat and cool 5 minutes.
  4. Fill pint jars with banana pepper disks and one clove of minced garlic.
  5. Using a funnel, carefully ladle brine into the filled jars. Leave ½-inch head space at the top of each jar.
  6. Place lids on jars. Tighten. Cool jars to room temperature.
  7. Once they are cool, place jars in the refrigerator. Allow the pickled banana peppers to sit for at least 2 days before tasting. Eat within two months.

 

* not incl. in nutrient facts

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