Ingredients
Ingredients:
- 1 pound fresh banana peppers, sliced into rings
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 4 cloves garlic, smashed
- 1 teaspoon mustard seeds
- 1 teaspoon whole black peppercorns
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- Fresh dill sprigs (optional)
Instructions
- Prepare Peppers: Wash banana peppers and slice into ¼-inch rings. Remove seeds if desired.
- Create Brine: In a saucepan, combine vinegar, water, sugar, and salt. Heat over medium until sugar and salt dissolve. Remove from heat.
- Prepare Jars: Divide garlic, mustard seeds, peppercorns, and red pepper flakes between sterilized glass jars.
- Fill Jars: Pack sliced peppers into jars, adding dill if desired.
- Add Brine: Pour hot brine over peppers, ensuring they are covered.
- Seal Jars: Tap jars to remove air bubbles, then seal with lids.
- Chill and Serve: Let cool, then refrigerate for at least 24 hours before enjoying. Store in the refrigerator for up to 2 months.
Notes
- For a spicier kick, increase the amount of red pepper flakes.
- Experiment with different herbs and spices for unique flavor variations.
- Ensure jars are properly sterilized for safe preservation.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ounce (28g)
- Calories: 20
- Sugar: 2g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
