This recipe makes a small batch (1 – 32 oz jar) of pickled banana peppers, but you can easily double the recipe to make more.
- 3 cups sliced banana peppers, most seeds removed
- 1 3/4 cup white vinegar
- 1 cup water
- 1 tbsp pickling salt
- 1 tbsp sugar
Preparing the Peppers:
- Remove the stems, seeds and inner membranes of the peppers. I didn’t remove all the seeds, just as many as I could. If you like your peppers really spicy, consider leaving them in.
- Slice the peppers into 1/4 inch slices.
Making the pickling brine:
- In a saucepan mix together the vinegar, water, pickling salt and sugar.
- Boil for about 1 minute.
- Remove from heat.
Putting it all together:
- In your clean jars, add the slices of pepper.
- Pour the hot brine over the peppers.
- Gently tap the bottom of your jars on the counter to remove any bubbles and to allow the peppers to settle.
- Top up with brine, leaving about 1/2 inch of air space in the jar.
- Clean the rim of the jar and add your lid.
- Refrigerate and let sit for at least 3 – 5 days.
- These pickled peppers will last for months.
- Category: Pickles
Keywords: pickled banana peppers