Easy Tangy Quick Pickled Banana Peppers Recipe 5-Minute Homemade Snack
A quick and easy recipe for tangy, crisp pickled banana peppers that come together in just 5 minutes, perfect for snacking or topping sandwiches and salads.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 1 pint (500 ml) jar, approximately 4 servings 1x
- Category: Snack / Condiment
- Cuisine: American
Ingredients
Scale
- 6–8 fresh banana peppers, medium-sized, firm and bright yellow
- 1 cup (240 ml) white vinegar (or apple cider vinegar for a fruitier note)
- 1 cup (240 ml) water
- 2 tablespoons granulated sugar
- 1 tablespoon salt (kosher or pickling salt preferred)
- 2 garlic cloves, peeled and smashed
- 1/4 teaspoon red pepper flakes (optional)
- 5–6 whole black peppercorns (optional)
Instructions
- Wash and slice the banana peppers: Rinse 6-8 fresh banana peppers under cold water. Cut off the stems and slice the peppers into rings about 1/4 inch thick or strips if preferred.
- Prepare the pickling liquid: In a small saucepan, combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon salt. Warm over medium heat, stirring occasionally until sugar and salt are fully dissolved. Remove from heat.
- Pack the peppers and aromatics: Place the sliced banana peppers into a clean glass jar. Add 2 smashed garlic cloves, 1/4 teaspoon red pepper flakes (optional), and 5-6 black peppercorns.
- Pour the pickling liquid: Carefully pour the warm vinegar mixture over the peppers, ensuring they are fully submerged. Press down gently if needed. Seal the jar tightly.
- Let it rest: Allow the jar to cool to room temperature before refrigerating. For best flavor, wait at least 1 hour before eating. Keep refrigerated and consume within 2 weeks.
Notes
Use fresh, firm banana peppers for best crunch. Warm the brine to dissolve sugar and salt fully. Press peppers down to keep submerged and avoid mushiness. Let jar cool before sealing to prevent condensation. Adjust sweetness and heat to taste. Consume within 2 weeks for best flavor and texture.
Nutrition
- Serving Size: Approximately 1/4 cu
- Calories: 10
- Sugar: 2
- Sodium: 600
- Carbohydrates: 2
- Fiber: 0.3
Keywords: quick pickled banana peppers, tangy pickled peppers, easy pickled peppers, homemade pickles, quick pickles, snack recipe, condiment recipe