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Flavorful Pickled Banana Peppers Recipe Easy Sweet Spicy Brine Guide

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This recipe creates crunchy pickled banana peppers in a sweet and spicy brine with cinnamon, cloves, and honey, perfect for adding a flavorful zing to sandwiches, salads, or snacks.

Ingredients

Scale
  • 1 pound (450 grams) fresh banana peppers, sliced into 1/4 inch rings
  • 1 1/2 cups (360 ml) white vinegar
  • 1 1/2 cups (360 ml) water
  • 3/4 cup (150 grams) granulated sugar
  • 1 tablespoon (15 grams) salt (pickling or kosher salt)
  • 2 tablespoons (30 ml) honey (or maple syrup for vegan option)
  • 3 garlic cloves, smashed
  • 1 cinnamon stick
  • 4–5 whole cloves
  • 1 teaspoon red pepper flakes
  • 1 teaspoon black peppercorns

Instructions

  1. Rinse 1 pound (450 grams) of banana peppers under cold running water. Slice into thin rings about 1/4 inch thick, removing seeds if less heat is desired. Set aside.
  2. Sterilize pint-sized mason jars and lids by placing them in boiling water for 5 minutes. Remove carefully and let air dry on a clean towel.
  3. In a large saucepan, combine 1 1/2 cups white vinegar, 1 1/2 cups water, 3/4 cup granulated sugar, 1 tablespoon salt, and 2 tablespoons honey. Stir over medium heat until sugar and salt dissolve completely.
  4. Add 3 smashed garlic cloves, 1 cinnamon stick, 4-5 whole cloves, 1 teaspoon red pepper flakes, and 1 teaspoon black peppercorns. Bring to a boil, then reduce heat and simmer gently for 5 minutes to infuse the brine.
  5. Using tongs or a fork, tightly pack the sliced banana peppers into the sterilized jars, leaving about 1/2 inch headspace at the top.
  6. Carefully ladle the hot brine over the peppers, covering them completely. Remove any air bubbles by gently pressing the peppers down with a clean utensil.
  7. Wipe the rims of the jars with a clean cloth, seal with the lids, and let cool to room temperature. Once cooled, place jars in the refrigerator.
  8. Wait at least 24 hours before enjoying; flavors improve after a few days. Keep refrigerated and consume within 3 weeks for best flavor.

Notes

Do not skip sterilizing jars to prevent off-flavors and extend shelf life. Control heat by adjusting red pepper flakes. Keep peppers crunchy by simmering brine only briefly. Use fresh ingredients for best flavor. Let jars cool naturally before refrigerating to avoid condensation. Serrated knife slices peppers cleaner for uniform pickling.

Nutrition

Keywords: pickled banana peppers, sweet spicy brine, quick pickles, easy pickling, banana pepper recipe, refrigerator pickles, crunchy pickled peppers

Find it online: https://morselora.com/flavorful-pickled-banana-peppers-recipe-easy-sweet-spicy-brine-guide/