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Ingredients
Scale
- 14–16 oz fresh banana peppers
- 2–3 cloves garlic, minced
- 1.5 cups vinegar (white, wine, white balsamic, or apple cider)
- 1.5 cups water
- 1/2–1 tsp sea salt
Instructions
- Sterilize mason jar.
- Boil vinegar and water in a saucepan.
- Slice banana peppers into discs.
- Pack sliced peppers into the jar.
- Add minced garlic and sea salt to boiling liquid.
- Pour brine over packed peppers.
- Cool at room temperature and refrigerate.
Notes
Adjust garlic and salt to taste.
Experiment with different vinegars for varied flavors.
Ensure peppers are submerged in brine for better pickling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigerator pickling
- Cuisine: Global
Nutrition
- Calories: 25
- Sugar: 2g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg