Pickled Banana Peppers
Refrigerator pickled banana peppers are crunchy, sweet, and sour. Learn how to pickle banana peppers the easy way with this recipe!
Equipment
- 1 funnel
- 1 Cutting board and a sharp knife
Ingredients
Ingredients:
- 15 banana peppers
- 4 cups water
- 1 cup white distilled vinegar
- 3 Tbsp salt
- 3 cloves garlic
Instructions
Directions:
- In a medium saucepan, combine the water, vinegar, and salt. Bring to a rolling boil and stir to dissolve the salt. Cool down to room temperature.
- Meanwhile, wash the banana peppers. Cut 1/8-to 1/4-inch thick slices, discarding the stems. Pack them into a half-gallon jar. I leave the seeds in.
- Peel and chop up garlic or slice it in half. Add the garlic to the sliced banana peppers.
- When the pickling brine has cooled to room temperature, place a funnel over the jar and pour the liquid in. Place a weight over the peppers to keep them submerged under the brine. Keep refrigerated.
Notes
- Pickled banana peppers can keep for months as long as they are under the brine.
Nutrition Facts
Pickled Banana Peppers
Serving Size
1 serving
Amount per Serving
Calories
50
% Daily Value*
Fat
0.4
g
1
%
Saturated Fat
0.04
g
0
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
0.02
g
Sodium
10501
mg
457
%
Potassium
215
mg
6
%
Carbohydrates
6
g
2
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
255
IU
5
%
Vitamin C
63
mg
76
%
Calcium
47
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
