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Crispy Pickled Banana Peppers

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A quick and easy no-canning method to make tangy, crunchy pickled banana peppers perfect for snacking or garnishing.

Ingredients

Scale
  • 1 pound fresh banana peppers, sliced into rings or strips
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons sugar
  • 1 tablespoon kosher or pickling salt (no iodine)
  • 2–3 garlic cloves, smashed
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dill seeds or a few sprigs fresh dill (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon mustard seeds (optional)

Instructions

  1. Rinse the banana peppers under cold water. Slice into 1/4-inch rings or strips. Remove seeds if desired.
  2. In a large saucepan, combine vinegar, water, sugar, and salt. Add garlic, peppercorns, mustard seeds, dill, and red pepper flakes if using.
  3. Heat over medium heat, stirring occasionally, until sugar and salt dissolve and brine gently simmers. Do not boil vigorously.
  4. Using tongs or a fork, pack sliced peppers into clean glass jars without crushing them. Distribute garlic and spices evenly.
  5. Pour hot brine over peppers, leaving about 1/2 inch headspace. Tap jars to release air bubbles, wipe rims clean, and seal with lids.
  6. Let jars cool to room temperature for about 30 minutes, then refrigerate. Peppers are ready in 24 hours but best after 3 days.

Notes

Use fresh, firm banana peppers for best crunch. Avoid boiling the brine vigorously to prevent soft peppers. Pack jars loosely to allow brine circulation. Refrigerate and wait 3 days for optimal flavor and crispness. Optional calcium chloride can help maintain crispness.

Nutrition

Keywords: pickled banana peppers, crispy pickles, no canning pickles, quick pickled peppers, tangy snack, easy pickling

Find it online: https://sizzlesprout.com/crispy-pickled-banana-peppers-recipe-easy-no-canning-needed-method/