Ingredients
Scale
- 4 cups banana peppers
- 1 cup vinegar
- 1 cup water
- 1 cup sugar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard seeds
Instructions
- Wash and slice the banana peppers.
- In a pot, combine vinegar, water, sugar, and salt. Bring to a boil.
- Once boiling, add the sliced peppers and spices. Stir well.
- Remove from heat and let cool before transferring to jars.
- Refrigerate for at least 24 hours before serving.
Notes
- Adjust the sugar for more or less sweetness based on preference.
- These pickled peppers can last up to a month in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Pickling
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 15g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg