Pickled Banana Pepper Rings

Crunchy refrigerator-pickled banana pepper rings in a garlicky vinegar brine, ready for sandwiches and pizza.

  • Serves8
  • Prep15 min
  • Cook5 min
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Ingredients

  • 1 pound banana peppers, sliced into rings
  • 1 1/2 cups white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 3 garlic cloves, smashed
  • 1 teaspoon mustard seed
  • 1 teaspoon black peppercorns

Method

  1. Pack the banana pepper rings and smashed garlic into a clean quart jar.
  2. Combine the vinegar, water, sugar, salt, mustard seed, and peppercorns in a small pot.
  3. Warm the brine over medium heat, stirring until the sugar and salt dissolve, about 5 minutes.
  4. Pour the hot brine over the rings until they are fully covered.
  5. Let the jar cool on the counter, then seal and refrigerate.
  6. Wait at least a day before eating, and use within a month.
The thick, waxy walls of a banana pepper stay crunchy in brine, so these rings never turn limp the way thinner peppers can. Its mild sweetness needs no heat to be worth pickling — a plain vinegar brine is all it takes to make something you will reach for on every sandwich. Keep a jar in the door of the fridge and they only get better through the week.