Ingredients
Scale
- 6-8 medium banana peppers
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar (or honey as a substitute)
- 1 tablespoon salt
- 2 cloves garlic, minced
- 1 teaspoon black peppercorns
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
- Start by washing the banana peppers thoroughly. Slice them into rings or leave them whole, depending on your preference.
- In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
- Add the minced garlic, black peppercorns, and crushed red pepper flakes (if using) to the boiling mixture. Let it simmer for about 5 minutes.
- Pack the sliced banana peppers into a clean jar. Pour the hot brine over the peppers, ensuring they are fully submerged.
- Allow the jar to cool to room temperature before sealing it with a lid. Refrigerate for at least 24 hours before enjoying your pickled peppers.
- Prep Time: 15
- Cook Time: 10