Description
An irresistibly tangy, crunchy, and versatile condiment that elevates everything from sandwiches to salads—ready in under 30 minutes and bursting with flavor.
Ingredients
Scale
- 1 pound banana peppers (6–7 medium), fresh and slightly unripe
- 1 cup white vinegar
- 1 cup filtered water
- 1 tablespoon pickling salt or kosher salt
- 1 tablespoon sugar or honey
- 2–3 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon celery seeds (optional)
- Fresh dill (optional)
Instructions
- Sterilize jars and lids by simmering in hot water for at least 10 minutes or run through the dishwasher’s hottest cycle.
- Rinse banana peppers, remove stems, and slice into 1/4-inch rings. Remove seeds if desired.
- In a saucepan, combine vinegar, water, salt, sugar, garlic, peppercorns, and optional seeds. Bring to a boil, stirring to dissolve salt and sugar.
- Place garlic, peppercorns, and dill in each jar. Pack with sliced peppers, leaving 1/2-inch headspace. Pour hot brine over to submerge peppers. Remove air bubbles.
- Seal jars, cool to room temperature, and refrigerate overnight. Best flavor develops after 48 hours.
Notes
For sweeter pickles, increase sugar. For tangier flavor, use all vinegar. Always ensure peppers are fully submerged and jars are properly sterilized.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (124g)
- Calories: 33
- Sugar: 2g
- Sodium: 16mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 6.6g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: banana peppers, pickled, fridge pickles, quick pickles, vinegar peppers