Pickled Banana Peppers
A vibrant, tangy, and slightly spicy condiment that can elevate your everyday meals, perfect for sandwiches, salads, and more.
Ingredients
- 1 pound banana peppers
- 2 cups white vinegar
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- 4 garlic cloves (smashed)
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
- Optional: red pepper flakes to taste
Instructions
- Wash banana peppers thoroughly, remove stems, and slice into rings or leave whole.
- In a medium saucepan, combine white vinegar, water, sugar, and salt over medium heat; stir until dissolved.
- Once simmering, add smashed garlic cloves, black peppercorns, and dried oregano; let simmer for about a minute.
- Pack banana pepper slices into sterilized jars tightly.
- Pour hot brine over the peppers to ensure they are completely covered.
- Seal the jars with lids, allow to cool at room temperature, and store in the refrigerator.
Notes
Let sit for at least 24 hours for best flavor. Store in the refrigerator and use within a month.