Description
Looking for a quick and delicious way to spice up your meals? This easy pickled banana peppers recipe adds a sweet and tangy kick to sandwiches, salads, and snacks. With only five straightforward ingredients, you can whip up this delightful condiment in no time. Perfect for gatherings or everyday dishes, these pickled treats are not just flavorful but also customizable to suit your taste preferences. Enjoy them straight from the jar or as a zesty topping that elevates any dish!
Ingredients
Scale
- 4 cups white vinegar
- 1 1/3 cup white sugar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seed
- 1 lb banana peppers (seeded and sliced into rings)
Instructions
- In a large pot, combine the white vinegar, sugar, mustard seeds, and celery seed. Bring to a rolling boil over medium-high heat.
- While the brine heats, prepare banana peppers by seeding and slicing them into rings. Pack them into clean pint jars, leaving about 1/2 inch of space at the top.
- Pour the hot brine over the packed peppers until it reaches within 1/2 inch of the top. Use a jar funnel if available for ease.
- Wipe rims with a clean cloth, seal jars with lids, and store in the refrigerator or process in a water bath for long-term storage.
- Allow to sit for at least one week before enjoying for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 3 slices (30g)
- Calories: 35
- Sugar: 8g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg