Pickled Banana Peppers

  • 12 large banana peppers, sliced thin
  • 2 cups white vinegar
  • 1/2 cup sugar
  • 1 tablespoon kosher salt
  • 2 cloves garlic
  • 1 tablespoon coriander seed
  • 1 tablespoon mustard seed
  • 2 each bay leaves

Place the sliced banana peppers in glass mason jars. (You may need 1 or 2 jars depending on the size of the jar.) 

Then in a medium sized sauce pan, add the vinegar, sugar, salt, coriander, mustard seed and bay leaves. Bring to a simmer and turn off the heat. Let sit until it cools slightly.

Carefully pour over the peppers and let sit. When cool, place the lid on the jar and place in the refrigerator for 2-3 days.

After 2-3 days, they are ready to eat. Use tongs or a fork to get the peppers out. Enjoy!

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