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Easy Tangy Pickled Banana Peppers Recipe for Sandwiches and Pizzas

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A quick and easy recipe for tangy, crisp pickled banana peppers that brighten up sandwiches and pizzas with a perfect balance of flavor and heat.

Ingredients

Scale
  • 1 pound fresh banana peppers, sliced into rings or strips
  • 1 cup white vinegar (240 ml)
  • 1 cup water (240 ml)
  • 2 tablespoons sugar
  • 1 tablespoon salt (kosher or pickling salt preferred)
  • 2 garlic cloves, smashed
  • 1 teaspoon black peppercorns
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Rinse 1 pound (450 g) of fresh banana peppers under cool water. Slice them into rings or strips about ¼-inch (6 mm) thick. Remove seeds if you want less heat, but leaving some seeds adds a nice natural kick.
  2. In a saucepan, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 2 tablespoons sugar, and 1 tablespoon salt. Add 2 smashed garlic cloves, 1 teaspoon black peppercorns, 1 teaspoon dried oregano, and optional ½ teaspoon red pepper flakes. Bring to a simmer over medium heat, stirring occasionally until sugar and salt dissolve (5-7 minutes).
  3. Carefully pack the sliced banana peppers into a clean quart-sized jar. It’s okay if they’re snug but don’t crush them; keep the crisp texture.
  4. Pour the simmering brine over the peppers, filling the jar until the peppers are fully submerged. Leave about ½ inch (1.3 cm) of headspace at the top.
  5. Put the lid on the jar and let it cool to room temperature on the counter (about 30 minutes). Once cool, transfer the jar to the refrigerator.
  6. Let the peppers pickle in the fridge for at least 1 hour before tasting, but they get better after a day or two. They’ll keep well refrigerated for up to 2 weeks.

Notes

Do not skip simmering the brine to dissolve sugar and salt for better flavor melding. Let the jar cool to room temperature before refrigerating to keep peppers crisp. Adjust heat by removing seeds or adding more red pepper flakes. Use white vinegar for clean acidity or apple cider vinegar for a fruitier note. Peppers improve in flavor after 24 hours. Store refrigerated up to 2 weeks.

Nutrition

Keywords: pickled banana peppers, tangy pickles, quick pickled peppers, sandwich toppings, pizza toppings, easy pickling, refrigerator pickles

Find it online: https://cooksybite.com/easy-tangy-pickled-banana-peppers-recipe-for-sandwiches-and-pizzas/