Whether you're adding them to salads, sandwiches, tacos or pizzas, or enjoying them straight from the jar, these Pickled Banana Peppers are super easy to make, keep for months, and taste absolutely fabulous!
5 from 12 votes
Prep Time 10 minutesmins
Cook Time 5 minutesmins
Total Time 15 minutesmins
Servings 1quart
Ingredients
12ouncesbanana peppers (or peppers of choice), washed and sliced, discarding as many seeds as you reasonably can(select fresh peppers without wrinkles, soft or dark spots)
Note: If you prefer a richer color (some store-bought peppers include food coloring) you can add 1/2 to 1 teaspoon ground turmeric to the pot when you're heating up the brine.
Instructions
Place the garlic, bay leaf and peppercorns in the bottom of a 1 quart (1 liter) glass jar. Pack in the sliced peppers.Place the vinegar, water, sugar and salt in a small pot and bring to a boil, stirring until the sugar and salt are dissolved. Pour the hot vinegar over the peppers until the peppers, pressing them down with a butter knife to eliminate air pockets.Close the lid tightly and let it cool completely at room temperature and then transfer the jar to the fridge. For the best flavor let the jar sit for at least 1-2 weeks before using, occasionally giving the jar a good shake.