Pickled Banana Peppers
Super quick, refrigerator Pickled Banana Peppers are a fabulous addition to sandwiches, pizza, salads and for general snacking. Small batch and refrigerator ready! | vegan + gluten free
Servings 7 Cups
Sterilize glass lidded jars. National Center for Home Canning shows the proper way. You'll need 3 pint jars and 1, one cup jar (1.75L).
Rinse the peppers under running water. Use latex gloves if desired (to protect from the hot oils) and chop the peppers into rings. Pack the peppers into sterilized jars using a muddler to gently push the peppers down to make room for more.
Meanwhile, in a medium sauce pot, add the water, vinegar, salt and sugar. Whisk to dissolve the salt and sugar and bring to a boil.
Once boiling, pour the brine into the pepper filled jars. Use the muddler again to gently pack the peppers down, adding more peppers and brine as needed and leaving at least 1/2" (12mm) head space at the top of the jars.
Lid the jars and allow to cool to room temperature before storing them in the refrigerator* (see note). I've stored this recipe, refrigerated, for up to two months. I'm not sure how much longer they'll keep. The peppers are ready to eat in about two days.
*This recipe is for refrigerator quick Pickled Banana Peppers however, USDA recommends canning pickled peppers. For canning instructions, see USDA recommendations (page 6-24).
Calories: 383kcal | Carbohydrates: 58g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 8866mg | Potassium: 2322mg | Fiber: 31g | Sugar: 27g | Vitamin A: 3085IU | Vitamin C: 750.3mg | Calcium: 161mg | Iron: 4.2mg