Pickled Banana Peppers
Quick and easy to make, crunchy banana peppers, perfect for salads, sandwiches or pasta.
Servings: 8
Ingredients
- 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
Instructions
- Cut the tops off the peppers, remove the seeds and slice into thin rounds.
- Pack into a clean jar.
- 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.
- 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.
Video
Nutrition
Calories: 20kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 876mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 0.3mg