Pickled Banana Peppers
Pickled Banana Peppers deliver a bright, tangy snap with gentle heat, perfect for topping sandwiches, pizzas, and salads. Crisp pepper rings soak in a garlicky vinegar brine, with optional jalapeño slices to boost the kick. Serve after an overnight rest for balanced acidity and crunch, and enjoy throughout the week straight from the fridge.
- Prep15 mins
- Cook5 mins
- Serves18
- DifficultyEasy
- 1
Tightly pack the peppers, the garlic, and the jalapenos into a glass jar.
- 2
Bring the vinegar, water, and salt to a boil, stirring occasionally, until the salt dissolves.
- 3
Remove from the heat and let it sit for 10 minutes.
- 4
Pour the warm mixture over the peppers and seal the jar.
- 5
Refrigerate for 12 to 24 hours before using and for up to 4 weeks.
- Calories 14.58 kcal Low Source
- Protein 0.01 g Low Source
- Carbs 2.26 g Moderate
- Total Fat 0.0 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 244.05 mg Moderate
- Fiber 0.31 g Low Source
- Sugar 0.57 g Low Source
- Added Sugar 0.55 g Low Source
- Calcium 2.26 mg Low Source
- Iron 0.01 mg Low Source
- Potassium 2.18 mg Low Source
- Vitamin A 0.43 mcg_rae Low Source
- Vitamin C 0.2 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄