Pickled banana peppers are quick and easy, plus they are a tasty addition to sandwiches, pizza, salads or just as a snack. This quick pickle is ready in about 30 minutes
Apple cider vinegar Kosher salt Ground turmeric Banana peppers (or Hungarian wax peppers) Mustard seeds & Celery seeds Garlic Sugar
First, you’ll need to sterilize 4 half-pint jars. Then, cut stems from top of peppers and discard. Slice peppers into thin rings and place into sterilized jars.
Place all of the ingredients for the brine in a sauce pan and bring to a boil. Pour hot liquid over peppers, then seal the jars and leave to cool on the counter before storing in the refrigerator.
Pickled banana peppers FAQ’s
How long will pickled peppers last? If stored in an airtight container in the fridge, they will last up to 2 months.
How long do I have to wait to eat them? It’s best to wait 24 – 48 hours for the peppers to have time to pickle.
Can I process these in a water bath? Yes. You can process the jars in a water bath for 10 – 12 minutes.