Pickled Banana Peppers are a zesty and crunchy homemade snack that adds a burst of flavor to any dish.

Scale

1 pound fresh banana peppers sliced into rings

2 cups white vinegar

1 cup water

2 tablespoons sugar

1 tablespoon kosher salt

4 garlic cloves peeled and smashed

1 teaspoon mustard seeds

1 teaspoon whole black peppercorns

½ teaspoon celery seeds (optional)

1 bay leaf

In a pot, combine white vinegar, water, sugar, and kosher salt over medium heat, stirring until dissolved.
Add garlic cloves, mustard seeds, black peppercorns, celery seeds (if using), and bay leaf to the pot.
Bring the mixture to a simmer, then remove from heat.
Place the sliced banana peppers in sterilized jars and pour the hot pickling mixture over them, ensuring the peppers are fully submerged.
Seal the jars and let them cool to room temperature before refrigerating them for at least 24 hours before enjoying.

For extra flavor, let the pickled banana peppers sit for at least a week before using them.

Keywords: Pickled Banana Peppers, Zesty Snack, Homemade Pickles, Easy Recipes, Preservation