Easy Pickled Banana Peppers
This is the BEST easy pickled banana peppers recipe! Sweet, salty and vinegary and only 5 ingredients so its super easy!
Servings 4 servings
Calories 335kcal
Ingredients
- 4 cups white vinegar
- 1⅓ cups white sugar
- 1 tsp mustard seeds
- 1 tsp celery seed
- 1 lb banana peppers seeded, sliced into ¼-inch rings
- Salt to taste optional
Instructions
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Pour brine over peppers to within 1/2" of the top.
- Wipe off the rim and put lid and ring on.
- Store in the fridge.
- You can also follow proper canning procedures and then process them in a water bath canner if you prefer (will lend a slightly less crunchy pepper). Follow the USDA guidelines for timing.
- Be sure to verify that the lids have completely sealed down if storing on the shelf.
- Leave for 1 week or longer (if you can stand it!)
- Enjoy!
Notes
- To spice it up, add 1–2 sliced jalapeños per jar.
- This brine also works great for pickling jalapeño peppers and mini bell peppers.
- For longer shelf life, follow USDA guidelines for water bath canning.
- These make excellent homemade gifts — just tie with a ribbon and label.
Nutrition (Per 1 jar serving):
- Calories: ~335 kcal
- Carbohydrates: 73g
- Sugar: 69g
- Protein: 2g
- Fat: 1g
- Fiber: 4g