These Banana Peppers are tangy and tasty on pizza, salads and more!
My garden is finally producing vegetables. Hoorah! I have lots of tomatoes, jalapeños, cayennes, and of course banana peppers. I didn’t have enough to invest in a water bath canner, but too many to just eat, so I decided to pickle them! This recipe is quick and easy for a small batch (definitely not for a peck of pickled peppers). Perfect for the gardener that doesn’t have time to invest in canning, but still wants to enjoy their veggies.
Quick Pickled Banana Peppers
Prep Time: 5 mins
Servings: 1 Jar
- 1 cup white vinegar
- 1 cup apple cider vinegar
- 1 cup sugar
- 1-2 tsp mustard seed
- 6-8 oz banana peppers (6-10 peppers depending on size)
Take out the seeds inside the banana pepper and slice the pepper into rings
Put the sliced, raw banana peppers into a mason jar
- Bring the vinegars, sugar and mustard seed to a roiling boil
- Pour the brine over the peppers completely, but leave about 1/2 inch at top free
- Put lid and ring on tight and let sit to cool for roughly 1-2 hours
- Store in fridge*
I suggest leaving these in the fridge for about a week to marinate before opening back up and snacking, however, I’m sure they would be fine with only a few days!
*These MUST be stored in the fridge once cool since they have not gone through proper guidelines for canning.