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Quick Tangy Pickled Banana Peppers Recipe with Garlic and Herbs Made Easy

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A quick and easy recipe for tangy pickled banana peppers with garlic and herbs, perfect for snacking or adding a zesty touch to meals. Ready in under 30 minutes, these pickled peppers offer a crunchy, flavorful bite with a balanced vinegar tang and herbal aroma.

Ingredients

Scale
  • 1 pound (about 450 grams) fresh banana peppers, sliced into 1/4-inch rings
  • 1 cup (240 ml) white vinegar (distilled white vinegar preferred)
  • 1 cup (240 ml) water
  • 4–5 large garlic cloves, peeled and lightly smashed
  • 2 tablespoons chopped fresh herbs (dill and oregano recommended; thyme or rosemary optional)
  • 1 tablespoon kosher salt or pickling salt
  • 1 teaspoon granulated sugar
  • 1 teaspoon whole black peppercorns
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Wash and slice the banana peppers: rinse under cold water, cut off stems, and slice into 1/4-inch rings. Remove seeds for milder pickles or leave some for heat.
  2. Prepare the brine: in a medium saucepan, combine white vinegar, water, kosher salt, and sugar. Bring to a simmer over medium heat, stirring until salt and sugar dissolve.
  3. Add aromatics to sterilized quart jars: place smashed garlic cloves, chopped fresh herbs, whole black peppercorns, and optional red pepper flakes into each jar.
  4. Pack the sliced banana peppers tightly into the jars, leaving about 1/2 inch headspace. Press down gently to remove air pockets without crushing the peppers.
  5. Pour the hot vinegar brine over the peppers in each jar, fully submerging them and leaving 1/4 inch space from the rim.
  6. Wipe jar rims clean, seal with lids, and let jars cool to room temperature. Once cooled, refrigerate immediately.
  7. Let the pickled banana peppers rest in the fridge for at least 24 hours before enjoying. They keep well for up to 2 weeks, developing more complex flavor over time.

Notes

For crispier peppers, soak them in ice water for 30 minutes before slicing. Use fresh herbs for brighter flavor; if using dried herbs, halve the quantity. Avoid metal containers to prevent off flavors. Let jars cool fully before refrigerating to maintain crunch. Seal jars tightly to keep peppers fresh longer.

Nutrition

Keywords: pickled banana peppers, quick pickles, tangy pickled peppers, garlic pickles, herb pickles, easy pickling, refrigerator pickles, spicy pickled peppers

Find it online: https://tempotaste.com/quick-tangy-pickled-banana-peppers-recipe-with-garlic-and-herbs-made-easy/