Pickled Banana Peppers – a delicious recipe with banana peppers, pickling salt, water, sugar, horseradish, garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash peppers-cut two slits into each pepper and place in a large glass container.
2
Dissolve salt in 16 cups water and pour over peppers and then let stand 12-18 hours in a cool place.
3
Drain peppers, rinse and drain again.
4
In a large stainless or enamel pot combine 2 cups water with the vinegar, sugar, horseradish and garlic.
5
Bring to a boil.
6
Reduce heat and boil gently, uncovered for 15 minutes.
7
At this point every window in your house should be open.
8
Remove garlic cloves.
9
Pack peppers snugly into a hot jar to within 3/4 inch of top rim.
10
Add boiling vinegar mixture to cover peppers leaving 1/2 inch head space.
11
Seal and process 15 min in a boiling water bath.
12
Cool for 24 hours and check seals.
161
kcal
Calories
11
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 quarts banana peppers, 1 1/2 cups pickling salt, water, 4 teaspoons sugar, and more.
Yes, Pickled Banana Peppers falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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