Pickled Banana Peppers
Add these zesty peppers to sandwiches or salads for a burst of fresh flavor!
Yield
4 servingsPrep
10 minCook
10 minReady
2 daysIngredients
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
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
- Slice each banana pepper into ¼ inch think disks. Remove core and seeds if desired. Set aside.
- Bring white vinegar, water, salt, and granulated sugar to a boil over medium high heat, until the sugar and salt dissolve into the brine.
- Remove brine from heat and cool 5 minutes.
- Fill pint jars with banana pepper disks and one clove of minced garlic.
- Using a funnel, carefully ladle brine into the filled jars. Leave ½-inch head space at the top of each jar.
- Place lids on jars. Tighten. Cool jars to room temperature.
- 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.
