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Homemade Pickled Banana Peppers Recipe Easy Sweet Tangy Delight

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A quick and easy recipe for sweet and tangy homemade pickled banana peppers that add a vibrant punch to sandwiches, salads, and cheese boards.

Ingredients

Scale
  • 1 pound (450 grams) fresh banana peppers, sliced into rings or strips
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon (15 grams) salt (kosher or pickling salt preferred)
  • 2–3 garlic cloves, smashed
  • 1 teaspoon (about 5 grams) black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • ½ teaspoon red pepper flakes (optional)
  • 1 bay leaf

Instructions

  1. Wash and slice the peppers: Rinse 1 pound (450 grams) of fresh banana peppers under cold water. Slice them into rings about ¼ inch (0.6 cm) thick. You can remove seeds if you want less heat, but some can be kept for texture.
  2. Prepare the pickling liquid: In a medium saucepan, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 2 tablespoons (25 grams) granulated sugar, and 1 tablespoon (15 grams) salt. Add 2-3 smashed garlic cloves, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds (optional), ½ teaspoon red pepper flakes (optional), and 1 bay leaf. Bring the mixture to a boil over medium-high heat, stirring occasionally until sugar and salt dissolve.
  3. Pack the peppers: Using tongs or a spoon, carefully pack the sliced banana peppers into clean pint jars. Don’t stuff too tightly — leave a little room for the liquid to circulate.
  4. Pour the hot brine: Carefully ladle the boiling pickling liquid over the peppers, filling each jar to about ½ inch (1.3 cm) from the rim. Tap the jars gently on the counter to release any air bubbles. Wipe the rims clean with a damp cloth.
  5. Seal and cool: Screw on the lids tightly and let the jars cool to room temperature. Once cooled, transfer to the refrigerator. The peppers will be ready to enjoy after 24 hours, but taste improves after 3 days.
  6. Storage note: Keep refrigerated and consume within 4 weeks for best flavor and crunch.

Notes

Use fresh, firm banana peppers with glossy skin for best crunch. Sterilize jars before use to prevent spoilage. Do not boil peppers before pickling to maintain crispness. Wipe jar rims clean before sealing to avoid sticky residue. Flavors improve after 3 days and intensify up to a week. Store refrigerated and consume within 4 weeks.

Nutrition

Keywords: pickled banana peppers, homemade pickles, sweet and tangy pickles, quick pickles, easy pickled peppers, refrigerator pickles

Find it online: https://clunkcook.com/homemade-pickled-banana-peppers-recipe-easy-sweet-tangy-delight/