Side dish - Recipe for pickling banana peppers

Author: Mary Cooper

It has the tang of vinegar, spiciness from red pepper flakes, and sweetness from sugar. Easy way to make pickled banana peppers at home.

Refrigerator Pickled Banana Peppers
Pickled Banana Peppers
Pickled Banana Peppers
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Refrigerator Pickled Banana Peppers

Refrigerator Pickled Banana Peppers are the perfect addition to your next meal. It has the tang of vinegar, spiciness from red pepper flakes, and sweetness from sugar.
Provided by: Mary
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: American
Number of ingredients: 5

Ingredients:

1 pound banana peppers, sliced with seeds removed
1 ¼ cups each; white vinegar and water
2 tablespoons sugar
Garlic, 2 cloves quartered
1 teaspoon each; salt,mustard seed, red pepper flakes, and black peppercorn

Nutrition:

Calories: 150 calories
Carbohydrate: 28 grams carbohydrates
Cholesterol: 0 milligrams cholesterol
Fat: 1 grams fat
Fiber: 9 grams fiber
Protein: 4 grams protein
Saturated Fat: 0 grams saturated fat
Serving Size: 1 serving
Sodium: 44 milligrams sodium
Sugar: 17 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 1 grams unsaturated fat

How to cook:

Slice banana peppers.
Add the vinegar, water, sugar, and salt to a small saucepan.
Stir until the sugar and salt dissolve. Bring the mixture to a boil.
While the water is boiling, fill two clean pint jars with sliced banana peppers.
Add half the garlic, mustard seed, red pepper flakes, and black peppercorn to each jar.
When the vinegar begins to boil, remove it from heat and pour half the liquid into each jar.
Allow the jars to rest for around 5 minutes, then place the lids on the jars and tighten the rings.
Store the jars in the refrigerator for at least one day before eating.
Eat them plain or add them to sandwiches, or Italian Pepper Chicken.

Notes: How To Pickle Banana Peppers, You may have seen our video about canning pickled banana peppers. If so, we hope you have Duration: 10:07

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recipe for pickling banana peppers

Pickled Banana Peppers - Quick, Crunchy, and Easy! Pepper Geek

In this video, we'll show you how to make easy pickled banana peppers. This quick, simple
Duration: 6:45

Canning Pickled Banana Peppers

Canning Pickled Banana Pepper and Jalapeno Rings - Simple & Fast Recipe Duration: 16:32

How To Pickle Banana Peppers

You may have seen our video about canning pickled banana peppers. If so, we hope you have Duration: 10:07

Pickled Banana Peppers

Easy way to make pickled banana peppers at home.
Provided by: Kristie Sawicki
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 9

Ingredients:

1 lb banana pepper (sliced)
1 cup white vinegar 5% or apple cider vinegar 5%
1 cup of water
2 tsp salt
3 tsp sugar
10-12 garlic cloves
3 tsp mustard seeds
2 tsp whole black pepper
2 tsp coriander seeds

Nutrition:

How to cook:

Arrange mustard seeds, peppercorns and coriander seeds in jars.
Mix water, salt and sugar in a saucepan. Place over medium heat and stir until the salt and sugar crystals dissolve. When the water boils, pour in the vinegar and after a minute turn off the heat.
Fill jars with chopped banana peppers. Shake the jars to make the pepper more compact. However, don't fill the jars too tightly.
Peel the garlic from the husk, cut it into slices and arrange in jars.
Pour the very hot marinade over the banana peppers, leaving about an inch of space on top of the jar, but no more. Pieces of pepper should be completely covered with marinade.
Cover the jars with lids and tighten with rings. Leave on the table until the pepper in the marinade cools completely, and then put it away for storage in a cool dark place.

Notes: Easy Pickled Banana Pepper Recipe, Ingredients · 5-7 banana peppers seeded and sliced into rings · 1 cloves garlic minced · 3 parts white vinegar 1 part water · 2 tablespoons kosher or pure sea salt

Pickled Banana Peppers

Make and share this Pickled Banana Peppers recipe from Food.com.
Provided by: Diana Adcock
Total time: 1465 minutes
Cook time: 1455 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 7

Ingredients:

Nutrition:

How to cook:

Wash peppers-cut two slits into each pepper and place in a large glass container.
Dissolve salt in 16 cups water and pour over peppers and then let stand 12-18 hours in a cool place.
Drain peppers, rinse and drain again.
In a large stainless or enamel pot combine 2 cups water with the vinegar, sugar, horseradish and garlic.
Bring to a boil.
Reduce heat and boil gently, uncovered for 15 minutes.
At this point every window in your house should be open.
Remove garlic cloves.
Pack peppers snugly into a hot jar to within 3/4 inch of top rim.
Add boiling vinegar mixture to cover peppers leaving 1/2 inch head space.
Seal and process 15 min in a boiling water bath.
Cool for 24 hours and check seals.

Notes: Pickled Banana Peppers, 1 pound banana peppers approx. 10, seeded and sliced into rings · 2 cloves garlic minced · 3 cups white vinegar · 2 cups water · 2 tablespoons