Description
These Quick Pickled Banana Peppers are tangy, crisp, and ready in minutes. They’re perfect for topping sandwiches, salads, pizza, or tacos—no canning required!
Ingredients
3–4 banana peppers, sliced into rings
1 cup white vinegar
1 cup water
1 tablespoon sugar
2 teaspoons kosher salt
2 cloves garlic, smashed
1/2 teaspoon mustard seeds (optional)
1/2 teaspoon black peppercorns (optional)
Instructions
1. Slice banana peppers into thin rings and pack them into a clean 16 oz glass jar.
2. In a small saucepan, combine vinegar, water, sugar, salt, garlic, mustard seeds, and peppercorns.
3. Bring the mixture to a boil, stirring to dissolve sugar and salt.
4. Pour the hot brine over the banana peppers in the jar.
5. Let the mixture cool to room temperature.
6. Seal the jar and refrigerate for at least 1 hour before serving (best after 24 hours).
7. Store in the refrigerator for up to 2 weeks.
Notes
For spicier pickles, add a sliced jalapeño to the jar.
Use apple cider vinegar for a sweeter flavor.
Always use clean jars and utensils for best results.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 5
- Sugar: 1g
- Sodium: 140mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: quick pickles, banana peppers, pickled peppers, refrigerator pickles