Hot Banana Peppers Recipe

Wash and slice peppers

Rinse the hot banana peppers thoroughly under cold running water. Cut off the stems and slice the peppers into rings about 1/4 inch thick. If you prefer less heat, you can remove some of the seeds.

Sterilize the jar

Place a clean glass jar and lid in a pot of boiling water for 10 minutes to sterilize. Remove carefully and let dry.

Prepare the brine

In a small saucepan, combine the white vinegar, water, kosher salt, sugar, garlic cloves (smashed), black peppercorns, mustard seeds, and bay leaf. Bring to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar.

Simmer the brine

Once the mixture reaches a boil, reduce the heat and let it simmer for 2-3 minutes to help infuse the flavors.

Fill the jar

Place the sliced banana peppers into the sterilized jar. Pack them tightly but avoid crushing them. Carefully pour the hot brine over the peppers, ensuring they are fully submerged. Leave about 1/2 inch of headspace at the top of the jar.

Seal and cool

Wipe the rim of the jar with a clean cloth, then seal with the lid. Let the jar cool to room temperature before refrigerating.

Marinate

Allow the peppers to marinate in the refrigerator for at least 24 hours before serving for best flavor. They will keep for up to 2 weeks refrigerated.