Go Back
- 5-6 ripe banana peppers, sliced into rings - 1 cup distilled white vinegar - 1 cup water - 2 tablespoons granulated sugar - 1 tablespoon kosher salt - 3 cloves garlic, smashed and peeled - 1 teaspoon black peppercorns - 1 teaspoon dried oregano - 1/2 teaspoon crushed red pepper flakes (optional) When making easy pickled banana peppers, use fresh, ripe peppers for the best taste. Slice them into rings to allow the pickling liquid to soak in fully. The vinegar and water create a sharp base. Sugar adds a nice sweetness, while kosher salt enhances the flavor. Garlic gives your pickles a bold kick. The black peppercorns and oregano add depth. If you like heat, the red pepper flakes are a great choice. This recipe balances all these flavors nicely. For the full recipe, check out the details provided above. - Wash the banana peppers thoroughly. - Slice them into uniform rings. If you want a milder flavor, remove the seeds from each slice. This step helps tone down the heat and lets the tangy pickling liquid shine. - In a medium saucepan, combine 1 cup of distilled white vinegar, 1 cup of water, 2 tablespoons of granulated sugar, and 1 tablespoon of kosher salt. - Heat the mixture over medium heat. Stir it occasionally until the sugar and salt dissolve completely. This process creates a smooth pickling solution. - After the sugar and salt dissolve, add 3 smashed garlic cloves, 1 teaspoon of black peppercorns, 1 teaspoon of dried oregano, and optional 1/2 teaspoon of crushed red pepper flakes. - Mix everything well to ensure the spices spread evenly through the liquid. This infusion adds depth and richness to the pickles. - Bring the mixture to a gentle boil. - Reduce the heat slightly and allow it to simmer for about 5 minutes. This simmering blends the flavors beautifully. - Carefully add the sliced banana pepper rings into the hot pickling liquid. - Make sure they are fully immersed. This ensures that each ring absorbs the flavors well. - Use a clean glass jar to pack the banana peppers tightly. - Pour the pickling liquid over the peppers until they are submerged. This step is key for even pickling. - Let the jar cool at room temperature. - Once cooled, securely seal the jar with its lid. This keeps the freshness locked in. - For the best taste, refrigerate the pickled banana peppers for at least 24 hours. - While you can enjoy them sooner, letting them sit enhances the flavor. These easy pickled banana peppers can elevate sandwiches, salads, or serve as a tasty snack. Check out the Full Recipe for all the details! To get the best pickled banana peppers, start with fresh, firm peppers. Good quality peppers make a big difference. You can also adjust the sugar and salt in the recipe to fit your taste. If you like it sweeter, add more sugar. If you prefer saltier, increase the salt. Finding the right balance will make your pickles shine. Don’t be afraid to get creative! You can add extra spices to make your pickled peppers unique. Try including dill or mustard seeds for a new twist. Sliced onions or carrots can also add crunch and flavor. These extras make your pickles not only tasty but also interesting to eat. For the full recipe, check out the details I shared earlier. {{image_4}} To make sweet and spicy pickled banana peppers, just add more sugar. You can also increase crushed red pepper flakes for a sweeter heat. This mix of flavors adds a fun twist to your pickles. The sweetness balances the heat nicely. You can enjoy these on burgers or tacos for extra zing! If you love garlic, this version is for you. Simply increase the garlic quantity in the recipe. More garlic gives a strong, robust flavor. You can add an extra clove or two to your pickling liquid. This change creates a rich taste that pairs well with many dishes. Use these peppers in salads or sandwiches for a bold kick! For a unique taste, try adding fresh herbs. Incorporate thyme or basil to your pickling mix. These herbs enhance the overall flavor and make your pickles special. Simply toss in a few sprigs when you add the peppers. The fresh herbs give a delightful aroma and taste. They work wonders on cheese boards or in pasta salads. For the full recipe, check out the detailed instructions above! To keep your pickled banana peppers fresh, use airtight glass jars. Glass jars seal tightly and prevent air from spoiling your pickles. After packing the peppers, store the jars in the refrigerator. This method helps your pickled banana peppers last longer and stay crisp. Pickled banana peppers can last about 2 to 3 months in the fridge. They may taste best within the first month. Keep an eye out for signs of spoilage. If you see mold, off smells, or the color changes, it's time to toss them. Enjoy the zesty crunch while they are fresh! For the full recipe, check the provided link. Pickled banana peppers can last up to two months in the fridge. Their flavor may change over time, but they usually stay safe to eat. Always check for signs of spoilage, like a bad smell or discoloration. Store them in an airtight jar to keep them fresh. Yes, you can use other types of peppers! Jalapeños, serranos, or even bell peppers work well. Each type brings its own flavor and heat. Experimenting with different peppers can help you find your favorite combination. Pickled banana peppers are great in many dishes. You can add them to sandwiches, salads, or tacos for a zesty kick. They also make a fun snack on their own. For a nice touch, serve them in a bowl with cheese and crackers. Yes, you can easily change the spice level! If you want less heat, remove the seeds before pickling. For more spice, add extra crushed red pepper flakes or use spicier peppers. Taste as you go to find the right balance for you. This recipe is not meant for long-term canning. It is best for quick pickling and refrigeration. If you want to can them, follow proper canning guidelines. Make sure to use sterilized jars and process them in a boiling water bath to ensure safety. For the full recipe, check out the easy pickled banana peppers recipe. You have learned how to make pickled banana peppers step by step. We covered the needed ingredients, from ripe banana peppers to spices. The process is simple, and you can adjust flavors to fit your taste. Remember to store them properly in airtight jars and refrigerate. Pickled banana peppers enhance meals and can last for weeks. Enjoy your crunchy, tangy snack and feel free to experiment with flavors. Happy pickling!

Easy Pickled Banana Peppers

Discover the deliciousness of Zesty Easy Pickled Banana Peppers! These simple steps guide you through creating a flavorful pickling solution that infuses the perfect blend of spices into fresh banana peppers. Ideal for adding a tangy kick to salads, sandwiches, or enjoyed straight from the jar, these pickled delights are a must-try. Click to explore the full recipe and elevate your meals with this zesty treat!
Print Recipe Pin Recipe

Ingredients
  

5-6 ripe banana peppers, sliced into rings

1 cup distilled white vinegar

1 cup water

2 tablespoons granulated sugar

1 tablespoon kosher salt

3 cloves garlic, smashed and peeled

1 teaspoon black peppercorns

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional, for those who enjoy extra heat)

Instructions
 

Prepare the Banana Peppers: Begin by washing the banana peppers thoroughly under running water. Slice them into uniform rings, and if you prefer a milder flavor, take the extra step to remove the seeds from each ring.

    Make the Pickling Liquid: In a medium-sized saucepan, pour in the distilled white vinegar and water. Add the granulated sugar and kosher salt to the mixture. Heat the saucepan over medium heat, stirring occasionally, until the sugar and salt are fully dissolved, creating a smooth pickling solution.

      Infuse the Flavors: Once the sugar and salt have dissolved, incorporate the smashed garlic cloves, black peppercorns, dried oregano, and optional crushed red pepper flakes into the vinegar mixture. Stir everything together to ensure the spices are evenly distributed.

        Simmer the Mixture: Bring the mixture to a gentle boil, then reduce the heat slightly, allowing it to simmer for about 5 minutes. This simmering will blend the flavors beautifully.

          Pickle the Peppers: After simmering, remove the saucepan from the heat. Carefully add the sliced banana pepper rings into the hot pickling liquid, making sure they are fully immersed for optimal flavor absorption.

            Transfer and Pack: Using a clean glass jar, transfer the mixture, packing the banana peppers tightly within the jar. Pour the pickling liquid over the peppers until they are completely submerged. This ensures they pickle evenly.

              Cool and Seal: Allow the jar to sit and cool at room temperature. Once cooled, securely seal the jar with its lid to maintain freshness.

                Refrigerate for Flavor: For the best taste and texture, refrigerate your pickled banana peppers for at least 24 hours before indulging in them. They can be enjoyed sooner, but the longer they sit, the more flavorful they become.

                  Prep Time: 10 minutes | Total Time: 35 minutes (plus refrigeration) | Servings: Approximately 2 cups.

                    - Serving Suggestions: These zesty pickled banana peppers make an excellent addition to sandwiches, salads, or as a tangy snack straight from the jar. For presentation, serve them in a decorative bowl alongside a platter of cheese and crackers for a delightful appetizer spread.