Sweet Pickled Banana Peppers
Add a tangy, sweet twist to your favorite dishes with these irresistible Sweet Pickled Banana Peppers! Featuring the vibrant crunch of freshly sliced banana peppers, paired with garlic and a medley of spices like mustard seeds, celery seeds, and a hint of red pepper flakes, this recipe creates a perfectly balanced pickling brine of white vinegar, sugar, and salt. Ready in just 20 minutes, this simple yet flavorful recipe transforms everyday peppers into a pickled delicacy that’s ideal for topping burgers, sandwiches, or salads—or simply enjoying straight from the jar. With a short refrigeration time, these pickles are ready to brighten your meals in just 24 hours, making them a versatile and delightful addition to your homemade pantry. Perfect for small-batch preserving, they're easy to make and store fresh for up to 3 weeks!
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Recipe Information
Ingredients
- 8 large peppers Banana peppers
- 2 cups White vinegar
- 1 cup Water
- 1.5 cups Granulated sugar
- 1 tablespoon Salt
- 3 cloves Garlic cloves
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Celery seeds
- 0.25 teaspoon Crushed red pepper flakes
Instructions
1. Wash the banana peppers thoroughly and slice them into thin rings. You can remove the seeds if you prefer less heat.
2. Peel the garlic cloves and slice them in half.
3. In a medium saucepan, combine the white vinegar, water, granulated sugar, salt, mustard seeds, celery seeds, and crushed red pepper flakes. Stir to dissolve the sugar.
4. Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat and simmer for 2-3 minutes.
5. Meanwhile, sterilize two 16-ounce glass jars (or equivalent) by washing them in hot, soapy water and rinsing thoroughly. Allow the jars to dry completely or sterilize in boiling water.
6. Divide the sliced banana peppers and halved garlic cloves evenly between the jars.
7. Carefully pour the hot brine over the peppers in the jars, ensuring all the peppers are fully submerged.
8. Use a clean knife or chopstick to gently remove any air bubbles by running it along the inside edges of the jars.
9. Seal the jars tightly with lids and allow them to cool at room temperature for about 1 hour.
10. Once cooled, transfer the jars to the refrigerator. Let the peppers pickle for at least 24 hours before enjoying for best flavor.
11. Store refrigerated for up to 2-3 weeks.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7133 mg | 310% | |
| Total Carbohydrate | 320.3 g | 116% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 300.4 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1054 mg | 22% | |
*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.
