This easy pickled banana pepper recipe is the best! No need to can, just pour brine over the prepared peppers and stick them in the fridge.
- 2 pounds large banana peppers (16–20 peppers)
- 1 clove garlic, cut into 4 pieces, or more to taste, optional
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons salt
- 1 teaspoon celery seeds
- 1 teaspoon black peppercorn
- Prepare the peppers by washing them and trimming of the top where the stem is. Slice the peppers in to 1/4 inch rounds. Put the peppers into clean canning jars. Divide the garlic evenly among the jars and just drop it in.
- Bring the water to a boil. Remove it from the heat and add the vinegar and spices (including salt) and stir until the salt dissolves. Pour the hot liquid over the peppers in the jar, covering the peppers. Add a lid to the jar and refrigerate for at least 2 days before eating. These will stay good in the fridge for a few months.
The size of jar doesn’t really matter, just use what you have on hand. These are excellent on salads, sandwiches, or served next to pizza. I just eat them out of the jar when I need a quick snack. Yum!
You can remove the seeds if you like before adding the peppers to the jar.
- Category: Condiments
- Method: Stovetop / Fridge
- Cuisine: American
Keywords: pickled banana peppers recipe, easy pickled peppers recipe, how to make pickled banana peppers