Description
A simple recipe for pickling banana peppers to preserve their tangy flavor.
Ingredients
Scale
- 1 lb banana peppers, sliced
- 2 cups white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp salt
- 2 cloves garlic, minced
- 1 tsp black peppercorns
Instructions
- Sterilize jars and lids by boiling them for 10 minutes.
- Combine vinegar, water, sugar, and salt in a saucepan. Bring to a boil.
- Pack sliced banana peppers into sterilized jars.
- Add minced garlic and peppercorns to each jar.
- Pour hot brine over the peppers, leaving 1/2 inch headspace.
- Seal jars and process in a boiling water bath for 10 minutes.
- Let cool and store for at least 2 weeks before eating.
Notes
- Wear gloves when handling peppers to avoid skin irritation.
- Adjust sugar and salt to taste.
- Store in a cool, dark place for up to 1 year.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Preserves
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 2g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg