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Banana Pepper Quickle

Yields1 Serving

Make your own zesty banana peppers at home with this easy refrigerator quick pickled pepper recipe.

 2 cloves garlic, sliced
 4 whole peppercorns
 1 pound banana peppers, sliced 1/4" thick
 1 cup distilled white vinegar
 1 cup water
 2 tsp pickling salt or 1 tablespoon kosher salt
 2 tsp sugar (optional)
1

Place the garlic and peppercorns in the bottom of a clean, quart-sized canning jar. Be sure that you have a tight-fitting lid.

2

Pack the banana pepper slices in the jar as tightly as possible, leaving about an inch of space at the top of the jar.

3

Combine the vinegar, water and salt in a small sauce pan and bring to a boil. Stir until the salt is fully dissolved.

4

Pour the vinegar mixture into the jar until the peppers are completely submerged. Cover with a lid and allow the jar to cool slightly.

5

Refrigerate for at least 12-24 hours for the best flavor. Store in the refrigerator for up to 6 weeks.

6

Serve pickled peppers on sandwiches, on top of salads, on eggs or just eat them out of the jar for a crunchy snack!

Nutrition Facts

Servings 0

Additional Notes

The optional sugar will make for a sweeter pepper. Want them spicy? Add some jalapeños or red pepper flakes to the jar.