Tasty Quick Pickled Banana Peppers for Crunchy Flavor Boost

These Quick Pickled Banana Peppers offer a vibrant and zesty boost to your meals, perfect for sandwiches and salads.

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Prep Time 15

Cook Time 10

Cooling Time 10

Total Time 35

Servings: 4 cups

Course: Sauces

Cuisine: American

Calories: 30

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Brine

1.5 cups Vinegar any vinegar works, but apple cider adds a nice sweetness
1.5 cups Water dilutes the vinegar for a balanced flavor
0.5-1 tsp Sea Salt enhances flavor and preserves the pickles

For the Peppers

14-16 oz Fresh Banana Peppers provides crunch
2-3 cloves Garlic minced; adds aromatic depth

Optional Add-Ins

0.5-0.75 cups Sugar sweetens the brine
to taste Cayenne Pepper add for heat
to taste Whole Spices mustard seeds or coriander for extra flavor

Equipment

mason jar
medium saucepan
Knife
Cutting board

Method

Step-by-Step Instructions

Clean a 32 to 38 oz. mason jar thoroughly to ensure freshness.
In a medium saucepan, combine vinegar and water, then bring to a boil.
Slice the banana peppers into discs about a quarter-inch thick.
Pack the sliced banana peppers tightly in the cleaned mason jar.
Remove brine from heat, add minced garlic and sea salt, then stir to dissolve.
Allow the brine to cool for 5-10 minutes.
Pour the cooled brine over the packed peppers, ensuring they are fully submerged.
Seal the jar and refrigerate for flavor enhancement over time.

Nutrition

Serving: 1cupCalories: 30kcalCarbohydrates: 7gProtein: 0.5gSodium: 250mgPotassium: 120mgFiber: 1gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 2mg

Notes

Keep the quick pickled banana peppers in a clean, airtight jar in the refrigerator for up to a month.

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