Pickled Banana Peppers – a delicious recipe with banana peppers, oregano, water, garlic, salt, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Slice the banana peppers in half lengthwise. Rinse and discard the seeds as well as any interior pulp. Combine the 4 cups water and the salt. In a large bowl cover peppers with the salt solution. Let stand overnight.
2
Drain;rinse well. In a large saucepan combine the 3 cups water, the vinegar, basil, and oregano. Bring to boiling. Reduce heat; simmer, uncovered, about 10 minutes. Meanwhile pack banana peppers in hot clean half-pint jars, leaving 1/2 inch headspace. Add one clove of garlic to each jar. Pour the hot vinegar mixture over peppers, stirring the mixture to keep the herbs evenly distributed. Leave 1/2 inch headspace in each jar.
3
Prepare the lids according to manufacturer's directions. Wipe jar rims.
4
Adjust lids; process in boiling water bath for 10 minutes. Start timing when water returns to boiling.
98
kcal
Calories
16
g
Carbs
3
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 8 ingredients. The key ingredients include: 2 pounds banana peppers, 1 teaspoon dried oregano, 4 cups water, 6 cloves garlic, 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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