Easy Pickled Banana Pepper Rings
Pickled banana peppers are a delicious way to store your garden harvest. Briny and full of flavor, these pepperoncini are a perfect topping for pizza, subs, and salads.
Prep Time5 minutes mins
Cook Time5 minutes mins
Chill Time1 day d
Total Time1 day d 10 minutes mins
Course: Appetizer, Condiment, Side Dish
Cuisine: American, Southern
Servings: 2 pints
Calories: 158kcal
- 1 lb banana peppers washed & sliced (about 10-12 cups)
- 2 garlic cloves peeled & crushed - 2 per jar, if using more than one jar
- 3 cups distilled vinegar
- 2 cups water
- 2 tbsp kosher salt
- 1 tbsp sugar
To a pot on the stove add the vinegar, water, salt & sugar. Whisk together to combine.
Bring the liquid to a boil, whisking constantly until the salt & sugar dissolve.
Remove the pot from heat, and allow the liquid to cool completely.
Add two cloves of garlic to a clean pint sized mason jar, 4 to a quart jar. Fill the jar up with the sliced banana peppers. Repeat as needed, depending on the size of your jars.
Spoon or pour the cooled liquid over the pepper rings. Fill the jar or jars. Secure the lid.
Refrigerate for at least 24 hours, but up to 48 before using.
- I don't separate the seeds when cutting my peppers, but discard them if you want completely mild pepper rings.
- For hot pepper rings, use a hot variety of banana peppers.
- If you prefer a softer pickled pepper, don't cool the liquid before pouring it over the jarred peppers.
- Beyond making sure your glasses and lids are clean, you don't need to sterilize them since this isn't a traditional canning recipe.
- Want to quick pickle other things? We've also used this recipe on cucumbers, green beans, and red onions.
Calories: 158kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 7026mg | Potassium: 602mg | Fiber: 8g | Sugar: 11g | Vitamin A: 771IU | Vitamin C: 188mg | Calcium: 72mg | Iron: 1mg