Quick Pickled Banana Peppers
These quick pickled banana peppers are fast and delicious! Skip the store and make your own zesty banana peppers at home with this easy refrigerator pickled pepper recipe. Perfect for adding a tangy kick to your favorite meals or enjoying as a standalone snack.
Instructions
- 1
Clean your mason jar.
- 2
Bring water (1.5 cups) and vinegar (1.5 cups) to a boil in a medium saucepan.
- 3
Slice your fresh banana peppers (15 oz) into discs, discarding the stem.
- 4
Fill the clean mason jar with the sliced fresh banana peppers (15 oz).
- 5
Once the liquid is boiling, add garlic (2.5 cloves) (minced) and sea salt (0.75 tsp) and remove from heat.
- 6
Allow to cool for [5-10 minutes], then pour over the [fresh banana peppers] in the jar. Let the jar reach room temperature.
- 7
Seal the jar and refrigerate. Peppers can be enjoyed immediately for a crisp texture or after 24+ hours for a softer, more marinated flavor.
Nutrition Facts
Per portion