Pickled Banana Peppers

Course: Appetizer, Preserves, Side Dish

Cuisine: North American

Prep Time: 10

Cook Time: 5

Resting Time: 1

Total Time: 1 15

Servings: servings

Calories: 24kcal

Author: Lord Byron's Kitchen

A very popular sandwich, sub, and pizza topping, Pickled Banana Peppers are very easy to make at home! No canning equipment or knowledge is needed here. These pepper rings are considered a quick pickle recipe. With so many ways to use these peppers, you might be making several jars of these this summer!

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Ingredients

12-18 banana peppers washed, trimmed, and cut into 1/4 inch slices
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon pickling salt
1/2 cup water
1/2 cup sugar
1 cup white vinegar

Instructions

Wash a mason jar in hot soapy water and rinse it well.
Cut the banana peppers into 1/4-inch slices and stuff them into the clean jar, adding the bay leaf once the jar is about halfway full of the pepper slices. Really stuff them in tightly and you can pack them right up to the rim.
Set that aside and measure the vinegar, sugar, pickling salt, black peppercorns, and water into a saucepan.
Over medium heat, bring the liquid to a boil.
Carefully pour the hot liquid into the jar with the peppers until the peppers are submerged.
Allow the jar of peppers to rest at room temperature for one hour.
Next, place a lid on the jar and refrigerate.
Even though the peppers can be eaten once cooled, it’s best to let them sit in the fridge for at least three days. Doing so, allows the brine to really permeate the pepper slices, resulting in a better flavour. Pickled Banana Peppers will keep refrigerated for three months.

Nutrition