Summer Pickled Banana Peppers
Delight your taste buds with the vibrant and tangy flavors of Summer Pickled Banana Peppers. This simple recipe brings together fresh banana peppers, aromatic garlic, and a zesty vinegar brine to create a crunchy condiment that’s perfect for sandwiches, salads, and grilled meats. Whether you’re a beginner or an experienced cook, you’ll love how easy it is to preserve the deliciousness of summer produce in just a few steps.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Category: Condiment
- Method: Preserving
- Cuisine: American
Ingredients
Scale
- 1 pound banana peppers
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 4 garlic cloves
- 4 sprigs fresh dill
Instructions
- Wash banana peppers under cold water, then slice into rings or strips.
- In a medium pot, combine white vinegar and water. Add sugar and salt; stir until dissolved over medium heat.
- Add garlic cloves and dill to the pot; simmer for 5 minutes until fragrant.
- Pack sliced peppers tightly into sterilized jars and pour the hot brine over them, ensuring they're fully submerged.
- Seal jars tightly with lids while warm; cool at room temperature for 1 hour before refrigerating.
- Let pickled peppers sit in the fridge for at least two days before enjoying.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 30
- Sugar: 6g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://carmenrecipes.com/summer-pickled-banana-peppers-recipe/