Pickled Banana Peppers
User Reviews
5
6 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
5 mins
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Resting Time
2 d
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Total Time
2 d 45 mins
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Servings
160 servings (5 quart jars)
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Calories
11 kcal
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Course
Side Dish, Condiments, Snacks
Pickled Banana Peppers
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This EASY Pickled Banana Peppers Recipe makes perfectly palatable pickles to pile onto your perferred plates!
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Ingredients
- 4 pounds banana peppers fresh
- 10 cloves garlic
- 2 ½ teaspoons Italian seasoning
- 2 ½ teaspoons celery seed
- 6 cups vinegar white vinegar, apple cider vinegar, or a mix of both
- 6 cups water
- 1 ¼ cups granulated sugar
- 6 tablespoons kosher salt
Instructions
- Set out 5 clean quart jars, or 10 pint jars.
- Wash and drain the banana peppers. Set out a mandolin slicer. Carefully slice the banana peppers into 1/8 inch rounds. *This is best done with mandolin slicer because it's fast and slices the peppers very evenly. However, you can also slice them with a chef’s knife if needed. Either way - BE CAREFUL!
- Stuff the banana peppers in the jars, packing them down if needed so they all fit.
- If using quart jars, place two garlic cloves in each jar, followed by ½ teaspoon of Italian seasoning and ½ teaspoon of celery seeds. If using pint jars, place one garlic clove in each jar with ¼ teaspoon of Italian seasoning and ¼ teaspoon of celery seeds.
- Set a large pot over high heat. Add the vinegar, water, sugar, and kosher salt to the pot. Stir and bring the vinegar mixture to a boil. Once boiling, turn off the heat.
- Ladle the hot pickling liquid into the jars. Fill them to the top, covering the peppers, but leave ½ inch of room at the very top of the jar. Screw the lids on tight.
- If canning to in a water bath, continue on to official canning procedures.
- If planning to keep in the refrigerator, allow the jars to cool to room temperature and then place in the refrigerator.
- Either way, let the banana peppers pickle for at least 48 hours before serving.
Notes
- Following proper canning procedures, jars of pickled peppers will keep well for at least a year at room temperature. Whether you can or "quick pickle" them in the refrigerator, once opened, the banana peppers will stay good for up to 2-3 months or so in the fridge.
Nutrition Information
Show Details
Serving
1oz
Calories
11kcal
(1%)
Carbohydrates
1g
(0%)
Protein
0.2g
(0%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.03g
(0%)
Monounsaturated Fat
0.01g
(0%)
Sodium
164mg
(7%)
Potassium
31mg
(1%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
39IU
(1%)
Vitamin C
9mg
(10%)
Calcium
4mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 160servings (5 quart jars)
Amount Per Serving
Calories 11 kcal
% Daily Value*
| Serving | 1oz | |
| Calories | 11kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 164mg | 7% |
| Potassium | 31mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 4mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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