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Pickled Banana Peppers

Easy small batch refrigerator pickled banana peppers.
Prep Time 10 minutes
Cook Time 5 minutes
Course condiments
Cuisine American

Ingredients
  

Instructions
 

  • Wash and dry 5-6 banana peppers. Cut off the stem of each pepper and discard. Then slice the pepper in 1/4 inch slices. You can remove the seeds if you prefer. Place the peppers in a clean, wide mouth mason jar or similar size, heat tolerant container.
  • Add the garlic clove.
  • In a small pan add the water, vinegar, salt, celery seeds, mustard seeds, tumeric and sugar. Place over medium-high heat the stir bringing to a boil just until the salt and sugar dissolves.
  • Pour the brine over the banana pepper rings and garlic.
  • Let cool to room temperature.
  • Cover then place the jar in the refrigerator and let it sit for 5 days before eating. If you can wait that long!
  • They will last for weeks in the refrigerator.
Keyword pickled banana peppers
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