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Tangy Pickled Banana Peppers Recipe with Garlic and Italian Seasoning Easy Homemade

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Crunchy, tangy pickled banana peppers with garlic and Italian seasoning that deliver a perfect balance of crisp texture and bold flavor. Quick and easy to prepare, ideal for sandwiches, salads, and snacks.

Ingredients

Scale
  • 1 pound (450 grams) banana peppers, thinly sliced rings
  • 4 large garlic cloves, peeled and smashed
  • 1 tablespoon Italian seasoning (blend of dried basil, oregano, thyme, and rosemary)
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon (15 grams) salt (kosher or pickling salt recommended)
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon black peppercorns (whole)
  • 1 large bay leaf

Instructions

  1. Rinse the banana peppers well under cold water. Cut off the stem ends, then slice the peppers into thin rings about 1/8 inch (3 mm) thick. Optionally remove seeds for less heat. Place sliced peppers in a large bowl.
  2. Peel and smash the garlic cloves lightly with the flat side of a knife. Measure out Italian seasoning, red pepper flakes (if using), black peppercorns, and bay leaf. Set aside.
  3. In a medium saucepan, combine white vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally until sugar and salt dissolve completely. Bring to a gentle simmer without boiling aggressively.
  4. Using tongs or a fork, tightly pack the sliced banana peppers into clean jars, layering in smashed garlic cloves, Italian seasoning, red pepper flakes, peppercorns, and bay leaf evenly between layers.
  5. Carefully pour the hot brine over the peppers, leaving about ½ inch (1.3 cm) headspace at the top. Tap jars gently to release trapped air bubbles and add more brine if needed to cover peppers fully.
  6. Seal the jars with lids and let cool to room temperature. Once cooled, place jars in the refrigerator. Peppers are ready to enjoy after about 24 hours; flavor deepens up to 2 weeks.

Notes

Slice peppers thinly but not too thin to maintain crunch. Heat brine to a gentle simmer to preserve vinegar brightness. Refrigerate after sealing; lasts 3-4 weeks. Flavor improves after 24 hours and deepens over 2 weeks. Experiment with fresh herbs or different vinegars for variations.

Nutrition

Keywords: pickled banana peppers, tangy pickles, garlic pickled peppers, Italian seasoning, quick pickles, homemade pickled peppers, easy pickling recipe

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