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Quick Tangy Pickled Banana Peppers Recipe Perfect for Easy Homemade Snacks

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A fast and easy recipe for tangy, crisp pickled banana peppers using a quick vinegar brine method, perfect for snacking or topping sandwiches and salads.

Ingredients

Scale
  • 1 pound (450 grams) fresh banana peppers, sliced into 1/4 inch rings
  • 1 1/2 cups (360 ml) white vinegar
  • 1 1/2 cups (360 ml) water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt or pickling salt
  • 2 garlic cloves, peeled and lightly smashed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and slice the banana peppers: Rinse 1 pound (450 g) of banana peppers under cold water. Cut off the stems and slice peppers into rings about 1/4 inch (6 mm) thick. Remove seeds if less heat is desired. (Time: 10 minutes)
  2. Prepare the brine: In a medium saucepan, combine 1 1/2 cups (360 ml) white vinegar, 1 1/2 cups (360 ml) water, 2 tablespoons sugar, and 1 tablespoon kosher salt. Add 2 smashed garlic cloves, 1 teaspoon black peppercorns, 1 teaspoon mustard seeds, and 1/2 teaspoon red pepper flakes if using. Bring to a boil over medium-high heat, stirring until sugar and salt dissolve. (Time: 5-7 minutes)
  3. Pack the peppers into jars: Using tongs or a fork, tightly pack the sliced banana peppers into clean glass jars, leaving about 1/2 inch (1.25 cm) headspace at the top. (Time: 5 minutes)
  4. Pour the hot brine over the peppers: Carefully pour the boiling brine into the jar(s), ensuring the peppers are fully submerged. Leave a little space at the top. (Time: 2 minutes)
  5. Seal and cool: Wipe the jar rims clean and seal with lids. Let the jars cool to room temperature (about 30-45 minutes). Once cooled, place them in the refrigerator. (Time: 45 minutes)
  6. Wait for the magic: Although ready to eat after a couple of hours, the pickled peppers taste best after at least 24 hours in the fridge. The tang and flavor deepen, and the peppers stay crisp. (Time: minimum 24 hours, up to 2 weeks)

Notes

Use fresh, firm banana peppers for best crispness. Pour hot brine over peppers to help them absorb flavor quickly and stay crunchy. Let jars cool naturally before refrigerating to avoid condensation. Adjust sugar and red pepper flakes to taste. Use glass containers to avoid vinegar reaction. If peppers float, press them down gently to keep submerged. Store refrigerated up to 3 weeks. Ready to eat after a few hours but best after 24 hours.

Nutrition

Keywords: pickled banana peppers, quick pickles, tangy pickled peppers, easy pickling, homemade snacks, vinegar brine, spicy pickled peppers

Find it online: https://twirltaste.com/quick-tangy-pickled-banana-peppers-recipe-perfect-for-easy-homemade-snacks/