Description
Canned banana peppers are a zesty and vibrant addition to your kitchen, perfect for enhancing salads, sandwiches, and appetizers. This delightful recipe allows you to create your own pickled banana peppers at home, bringing a crunchy texture and tangy flavor that will elevate any dish. Ideal for summer barbecues or cozy family dinners, these flavorful gems can be enjoyed year-round.
Ingredients
Scale
- 4 cups banana peppers (about 10 medium-sized), sliced
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 4 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
- 1. Prepare the Peppers: Wash banana peppers thoroughly, remove tops, and slice them.
- 2. Make the Brine: In a saucepan over medium heat, combine vinegar, water, salt, and sugar. Stir until dissolved.
- 3. Add Flavor: Mix in minced garlic and crushed red pepper flakes into the brine. Let simmer for 5 minutes.
- 4. Pack Jars: Sterilize glass jars by boiling them for 10 minutes. Pack sliced peppers into jars, leaving half an inch of headspace.
- 5. Pour Brine: Carefully pour hot brine over peppers until fully submerged. Seal jars tightly.
- 6. Process Jars: Process in a boiling water bath for 10 minutes to ensure proper sealing. Cool on the countertop.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 20
- Sugar: 3g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg