Pickled Banana Peppers
A good sandwich is only as good as its toppings! A batch of these Pickled Banana Peppers is the perfect topping for sandwiches, salads, etc.
Servings: 64 servings
Calories: 4kcal
Ingredients
- 4 cups banana peppers about 10-12 peppers
- 4 cloves garlic sliced in half
- 2 tsp black peppercorns
- 1 tsp dried red pepper flakes
- ½ Tbsp granulated sugar
- 1 tsp mustard seeds
- 1.5 cups water
- 1.5 cups white vinegar
- 1 Tbsp pickling or kosher salt
Instructions
- Wash the peppers, then cut off the tops and slice them into 1/2”-3/4” rings. Remove some of the seeds and discard.
- Put peppers, garlic, peppercorns, red pepper flakes, sugar, and mustard seeds, in a quart-sized glass jar with an air-tight lid. Set aside.
- Place water, vinegar, and salt in a medium saucepot and bring to a boil.
- Pour the hot liquid into the jar with the peppers.
- Stir gently and allow to cool before putting top on jar. Let jar sit at room temperature for about 24 hours.
- Drain off any additional liquid at the top of the jar until the peppers are just barely covered.
- Store refrigerated for 2-3 weeks before eating.
Nutrition
Calories: 4kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg
