Go Back

Pickled Banana Peppers

A delicious and easy recipe for pickled banana peppers that adds a tangy flavor to salads, sandwiches, and tacos while offering health benefits.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 servings
Course: Condiment, Side Dish
Cuisine: American
Calories: 20
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 15 banana peppers Fresh and washed
  • 4 cups water For boiling
  • 1 cup white distilled vinegar
  • 3 tablespoons salt Adjust for lower sodium if desired
  • 3 cloves garlic Peeled

Method
 

Preparation
  1. Wash the banana peppers thoroughly. Slice the tops off and remove the seeds if you want less heat.
  2. In a pot, combine the water, vinegar, and salt. Heat this mixture over medium heat until it begins to boil. Stir until the salt is dissolved.
  3. In a glass jar, add the prepared banana peppers and toss in the peeled garlic cloves.
  4. Once the brine is ready, pour it over the peppers and garlic in the jar, ensuring all the peppers are submerged.
  5. Seal the jar tightly with its lid and let it cool at room temperature.
  6. Store the pickled banana peppers in the fridge. They will be ready to eat in a few days but taste even better after at least a week.

Notes

Pickled banana peppers can last for several weeks in the refrigerator if stored properly in airtight jars. They are great for adding flavor without excessive calories. Adjust salt for a lower sodium version.