Summer Pickled Banana Peppers
Summer Pickled Banana Peppers are a vibrant, tangy condiment that adds a burst of flavor to your summer dishes. With their sweet and sour profile, these pickled peppers are perfect for enhancing grilled meats, salads, or charcuterie boards. Easy to prepare and fully customizable, they are sure to impress at any gathering while bringing a delightful crunch to your meals.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 servings 1x
- Category: Condiment
- Method: Pickling
- Cuisine: American
Ingredients
Scale
- 1 pound banana peppers
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 2 tablespoons kosher salt
- 4 garlic cloves, smashed
- 1 teaspoon whole black peppercorns
Instructions
- Wash the banana peppers thoroughly and slice them lengthwise; remove seeds if you prefer less heat.
- In a saucepan over medium heat, combine the vinegar, water, sugar, and salt. Stir until dissolved and bring to a gentle boil.
- Add the smashed garlic cloves and peppercorns; simmer for 5 minutes.
- Pack the sliced peppers tightly into sterilized jars.
- Pour the hot brine over the peppers until fully submerged, leaving half an inch of space at the top of each jar.
- Seal jars with lids; let cool before refrigerating. For best flavor, wait at least 48 hours before serving.
Nutrition
- Serving Size: 60g
- Calories: 25
- Sugar: 4g
- Sodium: 450mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: <1g
- Cholesterol: 0mg
Find it online: https://carmenrecipes.com/summer-pickled-banana-peppers/