Pickled banana peppers are the perfect addition to any salad, sandwich, or anything really! I have loved pickled banana peppers since I can remember, but many of the options sold at grocery stores are filled with preservatives, chemicals, and dyes that are not meant to be in our bodies. These homemade peppers taste amazing and are made with ingredients you can pronounce!
This recipe requires a handful of ingredients that you probably already have on hand. The mixture that the banana peppers are marinated in consists of vinegar, salt, sugar, garlic, and a few other spices. I love making large batches of these and storing them in my fridge to add to food bowls throughout the week.
The best part about this pickling recipe is that it can be used for many other vegetables. It’s a great way to make those pink pickled onions you see all over instagram! I’ve also used it to pickle carrots, jalapeños, cucumbers, and radishes in the past. Once you realize how easy it is to make tangy veggies at home, this recipe will quickly become a weekly tradition!
Easy Homemade Pickled Banana Peppers
Equipment
- Pot
- Glass jar with lid
Ingredients
- 15-20 Fresh banana peppers
- 3-4 cloves Garlic
- 3 cups Distilled white vinegar
- 2 cups Water
- 2 tbsp Kosher salt or sea salt
- 1 tbsp Cane sugar
- 1 tsp Black peppercorns
- Fresh dill (optional)
Instructions
- Add vinegar, water, salt, peppercorns and sugar to a pot and bring to a boil.
- Stir the mixture until both the salt and sugar dissolve.
- Once the mixture begins boiling, take the pot off of the stove and let the mixture cool for 5 minutes.
- Peel and smash the garlic cloves and slice the banana peppers into rings.
- Add the smashed and peeled garlic cloves, banana pepper slices, and a few sprigs of dill into a clean glass jar.
- Pour the liquid into the jar until everything is submerged and screw on the lid. Let the jar sit on the counter until it is completely cool, then refrigerate overnight and enjoy the next day!
