Easy Pickled  Banana Peppers

Quick and easy to make, crunchy banana peppers, perfect for salads, sandwiches or pasta.

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– 10 banana peppers, sliced into rounds, seeds removed – ▢1 cup white vinegar – ▢1 cup water – ▢1 tbsp salt – ▢1 tbsp sugar – ▢1 tsp mustard seeds – ▢1 tsp black peppercorn – ▢1 tsp celery seed, optional – ▢1 garlic clove

Step 1

Cut the tops off the peppers, remove the seeds and slice into thin rounds. Pack into a clean jar.

Step 2

In a pot combine the water, vinegar, salt, sugar, peppercorns, mustard and celery seeds and garlic clove. Bring to a boil and remove from heat.

Step 3

Pour the hot mixture into the jar, filling Close with the lid, let them cool to room temperature and refrigerate for up to 2 weeks.

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