Quick Pickled Banana Peppers
Once you learn how to make quick pickled banana peppers, you'll want a jar ready for everything from burgers to grilled meats.
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Ingredients
- 5 cups sliced banana pepper rings
- 1 ½ cup water
- ½ cup white distilled vinegar
- ½ cup apple cider vinegar
- 1 tablespoon sweetener of choice , sugar, honey, or monk fruit
- 1 tablespoon salt
- 1 teaspoon minced garlic
- 1 teaspoon red pepper flakes , optional
Instructions
- Slice the peppers into rings, discarding the ends. Set aside.
- In a saucepan, combine the water, vinegars, garlic, salt, sweetener, garlic, and red pepper flakes if using. Bring the mixture to a simmer and remove from heat.
- Add the peppers to a heat proof jar and pack them down as much as you can, then pour the vinegar mixture over the peppers.
- Allow the mixture to cool to room temperature before you secure the lids.
- Chill at least 24 hours to allow the peppers to pickle.
Jars
- You can use any jar you prefer, please see yield notes in the post, but this recipe produces roughly 3 pint jars.
Video
Nutrition
Serving: 0.25 cup | Calories: 11kcal | Carbohydrates: 1.8g | Protein: 0.5g | Fat: 0.1g | Sodium: 334mg | Fiber: 1.1g | Sugar: 0.7g
Servings: 3 pint jars
Calories: 11kcal