Pickled Banana Peppers Recipe (quick And Easy)

1 cup White vinegar

1 cup Water

1 tbsp Kosher salt, pickling salt or sea salt

2 tsp Sugar (- Use less if you prefer)

1 tsp Black peppercorns

1 tsp Mustard seeds

2 Garlic cloves

1 lb Banana peppers (- Slice peppers into ¼ inch rings, discarding the seeds if you prefer)

Make the brine. In a measuring cup, combine the vinegar, water, salt and sugar. Stir or whisk to dissolve. You can also warm up the liquid in a microwave or on a stovetop to help dissolve the salt and sugar, but it’s not necessary.
Pack the jar. To your clean mason jar, add black peppercorns, mustard seeds, and garlic. Pack in the sliced peppers.
Pour the brine. Pour the pickling brine over the peppers, making sure to cover them up all the way.
Cover and pickle. Cover your mason jar and place it in the fridge. The peppers will need at least 2 days to pickle. They will soften over time into that soft banana pepper consistency you see in packaged pickled banana peppers.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

Category🥒Pickles

Cuisine🇺🇸American

Occasions📆Everyday🥫Preserving

Season🔁Year-round

DifficultyEasy ⏰ 15m