Pickled banana peppers are one of the most rewarding and versatile pickles we can make at home. The combination of white vinegar, garlic, and a touch of sugar transforms fresh banana peppers into a tangy, crisp, mildly spicy condiment that elevates nearly everything it touches. The brine penetrates the pepper walls quickly, creating a bright, punchy flavor that store-bought versions simply cannot match. These are perfect piled onto Italian beef sandwiches, scattered over homemade pizza, layered into hoagies, or served alongside a charcuterie spread. Once you have a jar of these in your refrigerator, you will find yourself reaching for them constantly.

Ingredients

• 6 to 8 fresh banana peppers, sliced into rings
• 1 cup white vinegar
• 1 cup water
• 1 tablespoon kosher salt
• 1 tablespoon granulated sugar
• 3 cloves garlic, smashed
• 1 teaspoon black peppercorns
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon celery seed

Directions

1. Wash and slice banana peppers into 1/4 inch rings, discarding stems and seeds if desired.
2. Pack the pepper rings tightly into a clean quart-sized mason jar along with the smashed garlic cloves.
3. Combine vinegar, water, salt, and sugar in a small saucepan over medium heat.
4. Stir until salt and sugar are fully dissolved, then bring to a gentle boil.
5. Add peppercorns, mustard seeds, and celery seed to the jar.
6. Pour the hot brine over the peppers, leaving about 1/2 inch of headspace.
7. Tap the jar gently on the counter to release any air bubbles.
8. Allow the jar to cool to room temperature, then seal and refrigerate.
9. Let the peppers pickle for at least 24 hours before eating for best flavor.
10. Store in the refrigerator for up to one month.

Tips and variations

• For sweeter pickles, increase sugar to 2 tablespoons
• Add a pinch of red pepper flakes for extra heat
• Use apple cider vinegar for a slightly fruitier, mellower brine
• Include sliced onion or carrot in the jar for variety
• For a shelf-stable version, process jars in a water bath canner for 10 minutes

Nutritional information (per 1/4 cup serving)

• Calories: 15
• Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Sugar: 2g
• Protein: 0g
• Sodium: 290mg

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