Italian Pickled Banana Peppers
Add a zesty burst of flavor to your meals with this easy recipe for Italian Pickled Banana Peppers! Perfectly balanced with tangy white vinegar, a hint of sweetness from granulated sugar, and a medley of aromatic spices like oregano, garlic, and red pepper flakes, these pickled peppers are a homemade treat that’s both versatile and vibrant. With just 20 minutes of prep time, you'll create jars of crunchy, tangy pepper rings that make the ultimate topping for sandwiches, pizzas, salads, or even as a standalone snack. Whether you're a fan of classic Italian flavors or simply looking to elevate your condiment game, these flavorful banana peppers are a refrigerator favorite that can be enjoyed for up to a month.
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Recipe Information
Ingredients
- 10 peppers Fresh banana peppers
- 2 cups White vinegar
- 1 cup Water
- 2 tablespoons Granulated sugar
- 1 tablespoon Kosher salt
- 4 cloves Garlic cloves, thinly sliced
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red pepper flakes
- 0.5 teaspoon Black peppercorns
Instructions
Wash the banana peppers thoroughly under cold water to remove any dirt or debris.
Slice the banana peppers into thin rings (approximately 1/4 inch thick). Discard the stems and seeds if you prefer a milder flavor.
Sterilize a large glass jar (or multiple smaller jars) by rinsing with hot water and letting it air dry completely.
In a medium saucepan, combine the white vinegar, water, granulated sugar, kosher salt, and sliced garlic. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve completely. Do not let the mixture boil.
Reduce the heat to low, and add the dried oregano, red pepper flakes, and black peppercorns to the brine. Stir to combine, then remove from heat and let the mixture cool slightly.
Pack the sliced banana peppers tightly into the sterilized jar(s), leaving about 1/2 inch of headspace at the top.
Pour the warm brine mixture over the peppers, making sure they are completely submerged. Use a spoon to press down and remove any air bubbles.
Seal the jar(s) with a tight-fitting lid and allow them to reach room temperature before refrigerating.
Refrigerate the pickled banana peppers for at least 24 hours to develop the flavors. For best results, wait 3-5 days before consuming.
Store the pickled peppers in the refrigerator for up to 1 month and enjoy as a topping or snack!
Nutrition Facts
Calories |
293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1801 mg | 78% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 39.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1458 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
