Canned Banana Peppers
Canned banana peppers are a vibrant, tangy delight that brings a burst of flavor to any meal. With their sweet and spicy profile, they are perfect for enhancing salads, sandwiches, pizzas, and more. This easy-to-make recipe allows you to enjoy the crunch and zest of banana peppers year-round. Elevate your culinary creations effortlessly with these pickled wonders!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 4 servings 1x
- Category: Condiment
- Method: Canning
- Cuisine: American
Ingredients
Scale
- 2 cups banana peppers (sliced)
- 1 cup white vinegar
- 1 cup water
- 2 tsp kosher salt
- 2 tbsp sugar
- 4 garlic cloves (minced)
Instructions
- Sterilize jars by boiling them in water for 10 minutes.
- Slice banana peppers into rings or halves while wearing gloves.
- In a saucepan, combine vinegar, water, salt, and sugar; bring to a gentle boil until dissolved.
- Stir in minced garlic and simmer for 5 minutes.
- Pack sliced peppers into sterilized jars and pour hot brine over them, leaving half an inch of headspace.
- Wipe jar rims clean, seal tightly with lids, and allow to cool before storing.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 25
- Sugar: 3g
- Sodium: 320mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg