Description
These Sweet & Tangy Pickled Banana Peppers are the perfect addition to any meal, providing a delightful balance of sweetness and tanginess.
Ingredients
Scale
- 10 banana peppers
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon black peppercorns
Instructions
- Wash and slice the banana peppers into rings.
- In a pot, combine vinegar, water, sugar, and salt. Bring to a boil.
- Remove from heat and stir in garlic powder, oregano, and black peppercorns.
- Add the pepper rings to the hot mixture and stir to combine.
- Pack the mixture into sterilized jars and seal.
- Let the jars cool to room temperature, then refrigerate.
- Allow the peppers to pickle for at least 24 hours before consuming.
Notes
- These pickled peppers can last for several weeks if stored properly in the refrigerator.
- Try adding them to sandwiches or salads for an extra kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Sugar: 10g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg