Serves 4
10 min
Pickled Banana Peppers
Recipe GLPR490097b663e003
Crisp, tangy banana pepper rounds preserved in a simple vinegar brine. This quick condiment brings bright acidity and mild heat to sandwiches, tacos, nachos, and grain bowls. Ready to use in just 10 minutes.
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Ingredients
1 cup distilled white vinegar
1 cup water
1/2 cup sugar
1 teaspoon kosher salt
6 to 9 banana peppers, stems removed and thinly sliced into rounds
Directions
Combine the distilled white vinegar, water, sugar, and kosher salt in a medium saucepan.
Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely.
While the brine heats, prepare the banana peppers by removing the stems and slicing them thinly into rounds, discarding any seeds if desired.
Once the brine reaches a rolling boil, remove from heat and let cool for 2 to 3 minutes.
Place the sliced banana peppers into a clean glass jar or container.
Pour the hot brine over the peppers, ensuring they are completely submerged. Stir gently to distribute the peppers evenly.
Allow the pickled peppers to cool to room temperature before serving. They will develop flavor as they sit and can be refrigerated for up to 2 weeks.
