Ingredients
Scale
- 2 cups banana peppers, sliced
- 1 cup white vinegar
- 1 cup water
- 2 tbsp honey
- 1 tbsp salt
- 2 cloves garlic, minced
- 1 tsp black peppercorns
Instructions
- Slice banana peppers into rings.
- Combine vinegar, water, honey, salt, garlic, and peppercorns in a saucepan.
- Bring the brine to a boil, then reduce heat and simmer for 5 minutes.
- Pack sliced peppers into a clean jar.
- Pour hot brine over the peppers.
- Let cool to room temperature before sealing.
- Refrigerate for at least 24 hours before serving.
Notes
- Use gloves when handling hot peppers.
- Adjust honey to taste for desired sweetness.
- Store in refrigerator for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tbsp
- Calories: 10
- Sugar: 1g
- Sodium: 100mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg