Pickled Banana Pepper Rings (Print Version)
Preserve fresh banana peppers in a tangy brine with garlic and spices. Ready in 10 minutes, enjoy these crunchy rings for up to 30 days.
# Ingredients:
01 -
5-6 medium banana peppers, mild or hot
02 -
1 small garlic clove
03 -
3/4 cup water
04 -
1/2 cup distilled white vinegar, 4 or 5% acidity
05 -
1/2 tablespoon Kosher salt
06 -
1/4 teaspoon celery seeds
07 -
1/4 teaspoon whole black peppercorns
# Steps to Follow:
01 -
Wash and dry 5-6 banana peppers. Cut off the stem of each pepper and discard. Slice the peppers into 1/4-inch rings. Remove the seeds if desired. Place the slices into a clean, wide-mouth mason jar or heat-tolerant container.
02 -
Peel the garlic clove and add it to the jar with the sliced peppers.
03 -
In a small pan, combine water, vinegar, salt, celery seeds, and black peppercorns. Place over medium-high heat and stir until the salt is fully dissolved.
04 -
Pour the prepared brine over the banana pepper rings and garlic, leaving 1/4 inch of headspace at the top.
05 -
Cover the jar and let it cool to room temperature. Transfer the jar to the refrigerator and allow it to sit for 5 days before consuming. The pickled banana pepper rings will remain good for at least 30 days.
# Additional Notes:
01 -
You can use Hungarian wax or hot banana peppers if desired. Remove seeds from hot banana peppers for a milder heat level.
02 -
This recipe can be scaled up by doubling, tripling, or quadrupling to accommodate larger quantities of banana peppers.