Quick Pickled Banana Peppers
These crisp, tangy banana peppers are ready fast with a simple vinegar brine. Great for topping sandwiches, salads, pizza, or enjoying straight from the fridge.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes to 24 hours (depending on desired texture)
- Yield: ~19 servings (1–2 tablespoons each)
- Category: Condiment / Side
- Method: No-Cook / Refrigerator Pickle
- Cuisine: American
- Diet: Gluten Free
Ingredients
14–16 oz fresh banana peppers, sliced into rings
2–3 cloves garlic, minced
1½ cups vinegar (white, white wine, apple cider, or white balsamic)
1½ cups water
½–1 tsp sea salt
Instructions
Clean and dry a 32–38 oz glass jar.
Slice banana peppers into rings, removing stems. Pack them tightly into the jar.
In a saucepan, bring vinegar and water to a boil.
Remove from heat and stir in garlic and salt. Let cool for 5–10 minutes.
Pour the brine over the peppers, making sure they are fully submerged.
Allow the jar to cool to room temperature, then seal and refrigerate.
Chill for at least 30–60 minutes for crisp peppers or 24 hours for a more mellow, developed flavor.
Notes
For spicier pickles, add red pepper flakes or jalapeño slices to the jar.
Stir ½–¾ cup sugar into the brine for a sweet-and-sour flavor profile.
Add mustard seeds, celery seeds, or coriander for additional seasoning.
Mix vinegars (like white + apple cider) for a more complex taste.
Combine banana peppers with other mild or hot peppers for a colorful medley.
Find it online: https://allrecipesmade.com/quick-pickled-banana-peppers/
