Zesty Pickled Banana Peppers Recipe
A tangy, garlicky, and oregano-infused pickled banana peppers recipe that is quick, easy, and perfect for adding a flavorful crunch to sandwiches, salads, and dips.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 24 hours and 22 minutes (including refrigeration time)
- Yield: About 4 cups (approximately 8 servings of 2 tablespoons each) 1x
- Category: Condiment
- Cuisine: Mediterranean-inspired
Ingredients
Scale
- 1 pound (450 grams) fresh banana peppers, sliced into 1/4-inch rings
- 4 large garlic cloves, thinly sliced or smashed
- 1 tablespoon dried oregano
- 1 cup (240 ml) white vinegar
- 1 cup (240 ml) water
- 2 tablespoons granulated sugar
- 1 tablespoon kosher salt or pickling salt
- 1 teaspoon whole black peppercorns
- 1 dried bay leaf (optional)
Instructions
- Rinse 1 pound (450 g) of banana peppers thoroughly. Slice into 1/4-inch rings, discarding stems. Remove seeds for less heat or leave some for spiciness. Pat dry with a clean towel.
- Peel and thinly slice 4 large garlic cloves. Set aside.
- In a medium saucepan, combine 1 cup white vinegar, 1 cup water, 2 tablespoons sugar, and 1 tablespoon salt. Add 1 teaspoon black peppercorns and 1 dried bay leaf. Stir over medium heat until sugar and salt dissolve and liquid just starts to simmer. Do not boil.
- Place sliced banana peppers, garlic, and 1 tablespoon dried oregano evenly into sterilized jars. Leave room for liquid circulation.
- Ladle hot brine over peppers, covering completely. Use a utensil to push down floating pieces. Leave about 1/2-inch headspace at the top.
- Seal jars with lids and let cool to room temperature. Refrigerate for at least 24 hours before tasting. Peppers stay good refrigerated for up to 3 weeks, best within the first week.
- After 24 hours, taste and adjust. For zestier flavor, leave jar open in fridge for a few hours to let vinegar evaporate. To mellow sharpness, stir in a pinch of sugar.
Notes
Use fresh, firm banana peppers for best crunch. Do not boil the brine to preserve vinegar flavor. Sterilize jars to prevent bacteria. Keep peppers fully submerged in brine to avoid mold. Flavors improve after at least 24 hours refrigerated. Adjust sugar and salt to taste. For spicier peppers, add jalapeños or red pepper flakes.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 15
- Sugar: 1
- Sodium: 200
- Fat: 0.1
- Carbohydrates: 3
- Protein: 0.5
Keywords: pickled banana peppers, garlic, oregano, homemade pickles, easy pickled peppers, tangy peppers, zesty peppers, refrigerator pickles