Pickled Banana Peppers: A Topping for Every Sandwich

Food Fanatic

Ready in: 15 minutes
Prep Time: 15 minutes
Servings: 64
Vegetarian
Vegan
Gluten Free
Dairy Free

Ingredients

  • 4 cups banana pepper, about 10-12 peppers
    Canned and Jarred
  • 2 teaspoons whole black peppercorn
    Spices and Seasonings
  • 1 teaspoon crushed red pepper
    Spices and Seasonings
  • 4 cloves garlic, sliced in half
    Produce
  • 1/2 tablespoon granulated sugar
    Baking
  • 1 tablespoon kosher salt, or pickling salt
    Spices and Seasonings
  • 1 1/2 cups water
    Beverages
  • 1 1/2 cups white vinegar
    Oil, Vinegar, Salad Dressing
  • 1 teaspoon yellow mustard seed
    Spices and Seasonings

Steps

  • Wash the peppers, then cut off the tops and slice them into 1/2”-3/4” rings. 
  • Remove some of the seeds and discard.Put peppers, garlic, peppercorns, red pepper flakes, sugar, and mustard seeds, in a quart-sized glass jar with an air-tight lid.  Set aside.
  • Place water, vinegar, and salt in a medium saucepot and bring to a boil.
  • Pour the hot liquid into the jar with the peppers.Stir gently and allow to cool before putting top on jar. 
  • Let jar sit at room temperature for about 24 hours.
  • Drain off any additional liquid at the top of the jar until the peppers are just barely covered.Store refrigerated for 2-3 weeks before eating.

Nutrition

  • Calories: 4.48  cal  (0.22%)
  • Fat: 0.06  g  (0.09%)
  • Saturated Fat: 0.01  g  (0.05%)
  • Carbohydrates: 0.69  g  (0.23%)
  • Sugar: 0.26  g  (0.28%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 111.01  mg  (4.83%)
  • Protein: 0.17  g  (0.34%)
  • Vitamin C: 6.47  mg  (7.84%)
  • Manganese: 0.03  mg  (1.68%)
  • Vitamin B6: 0.03  mg  (1.56%)
  • Fiber: 0.32  g  (1.28%)

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