Pickled Banana Peppers
These Pickled Banana Peppers are fresh banana pepper rings brined in white vinegar with mustard seed celery seed and a touch of sugar — just $0.25 a serving ready overnight and so much better than anything from a store-bought jar.
Servings: 15
Cost: $3.72, $0.25 per Servings
Ingredients
- 1 pound banana peppers
- 2 ½ cups white vinegar
- ½ cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 tsp mustard seed
- ½ tsp celery seed
Instructions
- Slice off the stems of the banana peppers and remove any large pieces of membrane. Cut the peppers into thin rings and place them into a clean quart-size jar.
- In a medium saucepan, combine the vinegar, water, salt, sugar, mustard seed and celery seed.
- Heat over medium, stirring occasionally, until the mixture comes to a gentle boil. Remove the pan from the heat.
- Carefully pour the hot brine over the sliced peppers, leaving about ½ inch of space at the top of the jar. Use the back of a spoon to press the peppers down so they are fully submerged.
- Let the jar cool to room temperature. Once cooled, add the lid and refrigerate overnight and serve the next day.
Notes
These picked banana peppers can be enjoyed the next day but taste the best once they have been marinating for a few days for the best flavor, so wait to enjoy them if you can.
Store the pickled banana peppers in a sealed jar in the refrigerator for up to 1 month.
Make sure the peppers stay fully submerged in the brine to maintain freshness and prevent spoilage.
Avoid freezing, as it will affect the texture.
Nutrition
Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 470mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 103IU | Vitamin C: 25mg | Calcium: 9mg | Iron: 0.2mg
