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Zesty Summer Pickled Banana Peppers for a Tangy Twist!

Zesty Summer Pickled Banana Peppers
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A refreshing and tangy recipe for pickled banana peppers, perfect for summer.

Ingredients

Scale
  • 10 banana peppers
  • 2 cups white vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 2 cloves garlic, minced
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon dill seeds

Instructions

  1. Wash and slice the banana peppers into rings.
  2. In a saucepan, combine vinegar, water, salt, sugar, garlic, peppercorns, mustard seeds, and dill seeds.
  3. Bring the mixture to a boil, stirring until the salt and sugar dissolve.
  4. Pack the sliced banana peppers into sterilized jars.
  5. Pour the hot pickling liquid over the peppers, ensuring they are fully submerged.
  6. Seal the jars and let them cool to room temperature.
  7. Refrigerate for at least 24 hours before serving for the best flavor.

Notes

  • These pickled peppers can last up to 2 months in the refrigerator.
  • Adjust the spice level by adding more or fewer peppers.
  • Great as a topping for sandwiches, salads, or as a snack.

Nutrition

Find it online: https://howeats.com/zesty-summer-pickled-banana-peppers-recipe/