Hot Banana Peppers Recipe
Recipe information
Make Hot Banana Peppers in just 30m. Side of hot banana peppers.
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Ingredients
Main Ingredients
Preparation
1. 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.
Pickling Brine
3. 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.
4. 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.
Assembling and Storing
5. 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.
6. 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.
7. 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.
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