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Easy Pickled Banana Peppers Recipe

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3.9 from 6 reviews

Easy Pickled Banana Peppers are a simple and flavorful side dish featuring tangy vinegar brine infused with mustard seed and celery seed. These pickled peppers are quick to prepare and become tastier the longer they marinate. Perfect for sandwiches, salads, or as a zesty snack.

Ingredients

For the Pickle Brine

  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 1 cup sugar
  • 1 teaspoon mustard seed
  • 1 teaspoon celery seed

For the Peppers

  • 1 pound banana peppers, tops removed, sliced into rings

For Storing

  • 2 pint mason jars

Instructions

  1. Prepare the Peppers: Slice the banana peppers into rings after removing their tops. Place the sliced peppers evenly into two pint-sized mason jars and set aside.
  2. Make the Brine: In a medium pot, combine 2 cups white vinegar, 2 cups apple cider vinegar, 1 cup sugar, 1 teaspoon mustard seed, and 1 teaspoon celery seed. Heat over medium to medium-high heat until the mixture reaches a rolling boil.
  3. Pour Brine over Peppers: Carefully pour the boiling brine over the sliced banana peppers in the mason jars, leaving about a half-inch of space at the top to allow for expansion.
  4. Seal and Cool: Wipe the rims of the jars clean to ensure a good seal, then place the lids and rings on securely. Allow the jars to cool to room temperature.
  5. Refrigerate: Once cooled, store the jars in the refrigerator. The pickled peppers should remain refrigerated to maintain freshness and safety.
  6. Let Marinate: Allow the pickled banana peppers to marinate in the refrigerator for at least one week. The flavor develops and becomes more robust with time.
  7. Optional Canning: For shelf-stable storage, follow proper canning procedures using a water bath canner according to USDA guidelines. Ensure jars are sterilized and lids are sealed correctly before storing.

Notes

  • You can remove the seeds from the banana peppers before slicing for a milder flavor or leave them in if you prefer more heat.
  • Refrigerated pickled peppers should be consumed within 1-2 months for best quality.
  • If you choose to can the peppers for shelf storage, strictly follow USDA approved methods to ensure safe preservation.
  • The sugar in the brine balances the acidity of the vinegar, but you can adjust the sweetness to taste.

Find it online: https://glowcooks.com/easy-pickled-banana-peppers-recipe/