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Quick Sweet Tangy Pickled Banana Peppers Recipe Easy Homemade Snack

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A quick and easy recipe for sweet and tangy pickled banana peppers that delivers a perfect balance of crunch and flavor, ideal for snacking or topping sandwiches and salads.

Ingredients

Scale
  • 1 pound (450g) banana peppers, thinly sliced
  • 1 cup (240ml) white vinegar
  • 1 cup (240ml) water
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon (15g) salt
  • 2 large garlic cloves, peeled and lightly crushed
  • 1 teaspoon black peppercorns (about 56 whole peppercorns)
  • 1 teaspoon mustard seeds (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Rinse the banana peppers under cold water. Slice them into thin rings, about 1/8 inch (3 mm) thick. Remove seeds if you want a milder pickled pepper.
  2. In a medium saucepan, combine white vinegar, water, granulated sugar, and salt. Bring to a simmer over medium heat, stirring occasionally until sugar and salt dissolve completely.
  3. Remove the brine from heat. Stir in the crushed garlic cloves, black peppercorns, mustard seeds, and red pepper flakes if using. Let steep for 2 minutes.
  4. Carefully place the sliced banana peppers into a clean glass jar. Pack them tightly but without squashing.
  5. Pour the hot brine over the peppers until completely submerged. Use a spoon or chopstick to gently press the peppers down if needed.
  6. Let the jar cool to room temperature before sealing with a lid. Refrigerate for at least 1 hour, preferably overnight for best flavor.

Notes

Use fresh, firm banana peppers for best crunch. Let the brine cool slightly before pouring over peppers to avoid softening. Seal jar tightly and refrigerate; consume within two weeks for peak flavor. Thinner slices absorb flavor faster but may become mushy. Stir brine early to avoid grainy sugar residue.

Nutrition

Keywords: pickled banana peppers, quick pickles, sweet and tangy, homemade snack, easy pickled peppers, refrigerator pickles