Pickled Banana Peppers

This easy pickled banana peppers recipe is an ideal way to preserve the flavors of summer. Whether you use them on hot dogs, in salads, or as a spicy condiment, these quick pickles will add a zing to your dishes. Try making a small batch at home and experiment with your favorite flavors!

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 1 jar

Calories: 120 kcal per serving

Ingredients

6 - banana peppers
1 cup - white vinegar
1 cup - water
1 tsp - salt
1 tbsp - honey

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