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Pickled Banana Peppers 1 Recipe

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This recipe for Pickled Banana Peppers 1 is from Made With LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-7 banana peppers or as many as you can fit
1 cup white vinegar
1 cup water
1 tablespoon pickling salt
1 clove garlic smashed (or more as desired)
1 tablespoon honey
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon black peppercorns
Directions:
Directions:
Instructions
Slice the banana peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Set them aside for now.
Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan.
Bring the mixture to a quick boil, then add the sliced banana peppers.
Remove from heat and stir.
Pour the pickled banana peppers, brine and all, into 1-pint jars or a larger quart jar and screw on the cap.
Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.
Notes
Makes 4 cups.Pickled banana peppers will keep at least a month or longer in the refrigerator. If you’d like to preserve them for longer, discard the garlic and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation).
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
Prep Time 10 mins Cook Time 10 mins
Personal Notes:
Personal Notes:
This pickled banana peppers recipe delivers crisp, crunchy, sweet banana peppers that are perfect for snacking or topping salads and sandwiches


Nutrition
Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 438mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg

 

 

 

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