Ingredients
Scale
- 1 lb banana peppers, sliced
- 3 cloves garlic, minced
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tbsp salt
- 1 tsp mustard seeds
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
Instructions
- Sterilize jars and lids by boiling them for 10 minutes.
- In a saucepan, combine vinegar, water, sugar, salt, mustard seeds, oregano, and red pepper flakes. Bring to a boil.
- Add sliced banana peppers and minced garlic to the boiling liquid. Simmer for 3 minutes.
- Pack peppers into sterilized jars, leaving 1/2 inch headspace.
- Pour hot brine over peppers, ensuring they are fully submerged.
- Seal jars tightly and let cool to room temperature.
- Refrigerate for at least 48 hours before serving for best flavor.
Notes
- For spicier peppers, include seeds when slicing.
- Store in the refrigerator for up to 3 months.
- Use clean utensils to prevent contamination.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Preserves
- Method: Pickling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 6g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg