Name: Pickled Banana Peppers
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 jar
Cuisine: American
Ingredients: 6 banana peppers; 1 cup white vinegar; 1 cup water; 1 tsp salt; 1 tbsp honey

From the Cook

1/5

Pickled Banana Peppers

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Slice banana peppers into rings, removing seeds for a milder heat.

Combine vinegar, water, salt, and honey in a saucepan. Bring to a rolling boil.

Pack sliced banana peppers into a small jar.

Pour the hot brine over the peppers, leaving ½ inch of space at the top.

Seal the jar, cool to room temperature, and refrigerate. Peppers will be ready in 2 days but taste better after a week.

Nutrition

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Tips & Tricks (5)

Slice Peppers Uniformly 🔪
Cut banana peppers into consistent 1/4-inch rings to ensure even pickling and uniform flavor absorption throughout the batch.
Blanch Before Pickling 🫖
Briefly blanch peppers in boiling water for 2-3 minutes, then ice-bath them to preserve their crisp texture while softening slightly for optimal pickle texture.
Balance Sweet and Tangy 🍯
Use a 1:1 ratio of honey to white vinegar (approximately 1 cup each per quart) to achieve the perfect balance—adjust honey upward if you prefer sweeter pickles.
Hot Brine Sealing Method 🫙
Pour the hot brine over peppers in sterilized jars and seal immediately while hot to create a proper seal that extends shelf life to 3-4 months.
Infuse with Aromatics 🌶️
Add garlic cloves, mustard seeds, dill, and red pepper flakes to each jar before filling with brine for complex layered flavors that develop over 1-2 weeks.