Description
Learn how to make pickled banana peppers at home.
Ingredients
Scale
- 10 banana peppers
- 2 cups white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon oregano
Instructions
- Wash and slice the banana peppers.
- In a pot, combine vinegar, water, salt, and sugar. Bring to a boil.
- Add garlic, black peppercorns, mustard seeds, and oregano to the pot.
- Remove from heat and let the mixture cool for 10 minutes.
- Pack the sliced peppers into sterilized jars.
- Pour the pickling liquid over the peppers, ensuring they are fully submerged.
- Seal the jars and let them cool to room temperature.
- Refrigerate for at least 24 hours before consuming.
Notes
- Use gloves when handling hot peppers.
- Adjust sugar and salt to taste.
- These can last for several weeks in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 50
- Sugar: 2g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: how to make pickled banana peppers, pickled banana peppers recipe, homemade pickled peppers