Homemade Pickled Banana Peppers

Name: Homemade Pickled Banana Peppers
Prep time: 15 min
Cook time: 10 min
Total time: 60 min
Yield: 10
Ingredients: 1 large clove fresh garlic, smashed and peeled; 2 tablespoons kosher salt; 1 tablespoon sugar; 2 cups water; 1 pound banana or Hungarian wax peppers, washed and sliced (about 10-12 peppers); 3 cups distilled white vinegar

Recipe GLPR4d839114795e1d

Sauce & Condiment

60 min

29 cal

Servings: 10

Stovetop

SNAP eligible

Crisp and tangy pickled banana peppers made with a simple brine of vinegar, water, salt, and sugar, infused with garlic for a delicious homemade condiment. Perfect as a side dish, topping, or snack. This recipe can be stored in the refrigerator for quick enjoyment, or canned for long-term shelf storage using standard canning procedures.

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Ingredients

1 large clove fresh garlic, smashed and peeled

2 tablespoons kosher salt

1 tablespoon sugar

2 cups water

1 pound banana or Hungarian wax peppers, washed and sliced (about 10-12 peppers)

3 cups distilled white vinegar

Directions

Pour the distilled white vinegar, water, kosher salt, and sugar into a medium pot. Bring the mixture to a boil over medium-high heat, stirring occasionally until the salt and sugar are completely dissolved. Once dissolved, remove from heat and allow the pickling brine to cool to room temperature.
While the brine cools, wash and slice the banana peppers into rings or strips. Place the smashed garlic clove and the prepared pepper slices into a clean glass jar (pint-sized or larger, depending on your preference).
Once the brine has cooled completely, carefully pour it over the peppers and garlic, ensuring the peppers are fully submerged. Cover the jar with a lid.
Refrigerate the pickled peppers for 18 to 24 hours before serving. The peppers will develop their full tangy flavor during this time. Store in the refrigerator for up to several weeks.
OPTIONAL CANNING METHOD: For shelf-stable storage, follow standard canning procedures. Sterilize jars and lids by boiling them for 5 to 8 minutes. Place the smashed garlic clove into a sterilized jar and pack the pepper slices tightly. Carefully pour the hot brine over the peppers, leaving 1/2 inch to 1 inch of headspace at the top. Run a clean knife or fork around the inside edge of the jar to release any trapped air bubbles. Screw the lids on firmly and place the sealed jars into a pot of boiling water that completely covers them. Maintain a rolling boil for 10 to 15 minutes. Carefully remove the jars and allow them to cool at room temperature. The lids should seal with an audible 'pop' sound when cooled.

Comments

Grocery List Plus Editorial Staff4.5

This recipe scores high on availability: garlic, salt, sugar, water, and white vinegar are staples at every Charlotte supermarket, and banana peppers are standard produce at Harris Teeter, Food Lion, Kroger, and Walmart year-round, making a single-stop shop realistic. Cost per serving runs under 50 cents, driven mainly by vinegar and salt, both negligible expenses. The stated 60 minutes is honest for a no-skill recipe, though most of that time is passive waiting for jars to cool; active work is closer to 10 minutes. The real limitation is that this yields a condiment, not a meal component—it pairs with specific dishes and doesn't reheat because it is shelf-stable, so households need to want pickled peppers as an ongoing pantry item, not a weeknight dinner solution.