Are you ready to add some zesty flavor to your meals? Let’s dive into a delightful recipe for Sweet & Sour Pickled Banana Peppers! These tangy and vibrant peppers make an excellent addition to sandwiches, burgers, and salads, giving your dishes that extra kick. Plus, their colorful appearance will brighten up any plate. Here’s how to make these deliciously pickled peppers at home!
Sweet & Sour Pickled Banana Peppers
These pickled banana peppers are not only easy to prepare but are also perfect for preserving the flavors of summer for the cooler months. With just a few simple ingredients, you can create a batch that’s sure to impress!
### Ingredients:
- 12-15 banana peppers
- 1 cup of white vinegar
- 1 cup of water
- ½ cup of sugar
- 1 tablespoon of salt
- 2 cloves of garlic, peeled
- 1 teaspoon of black peppercorns
- 1 teaspoon of mustard seeds (optional)
Instructions:
- Start by preparing the banana peppers. Wash them under cold water and then slice off the tops, removing the seeds if you prefer less heat.
- In a medium saucepan, combine the white vinegar, water, sugar, and salt. Bring this mixture to a boil over medium heat, stirring until the sugar and salt have dissolved.
- Once boiling, add the garlic cloves, black peppercorns, and mustard seeds to the vinegar mixture, allowing it to simmer for another 5 minutes to infuse the flavors.
- Carefully pack the sliced banana peppers into sterilized jars. Pour the hot pickling liquid over the peppers, ensuring they are fully submerged.
- Seal the jars tightly and let them cool to room temperature. Once cooled, refrigerate them for at least 24 hours before enjoying.
- For the best flavor, let the peppers pickle for a week before using them. They can last for up to a month in the refrigerator.
Enjoy your Sweet & Sour Pickled Banana Peppers as a tangy topping on your favorite dishes! These pickles bring the perfect balance of sweetness and tang, making every bite a delightful experience.
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