Pickled Banana Peppers Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Mar. 26, 2019
20120914-top-this-pickled-peppers-02.jpg
Photographs: J. Kenji Lopez-Alt

These sweet and spicy peppers make a perfect pizza topping or sandwich ingredient.

Recipe Details

Pickled Banana Peppers Recipe

Active 10 mins
Total 10 mins
Serves 8 to 12 servings
Makes 2 cups

Ingredients

  • 1 cup distilled white vinegar

  • 1 cup water

  • 1/2 cup sugar

  • 1 teaspoon kosher salt

  • 6 to 9 banana peppers, stems removed, sliced thinly into rounds (about 3 cups sliced peppers)

Directions

  1. Combine vinegar, water, sugar, and salt in a small saucepan and bring to a boil over high heat, stirring until salt and sugar dissolve. Remove from heat and add sliced peppers. Stir for about 15 seconds as the peppers soften. Peppers should become mostly submerged in the liquid. Allow to cool to room temperature. Drain liquid until peppers are just covered, Store peppers in a sealed container in the refrigerator for up to 2 months.

This Recipe Appears In

Nutrition Facts (per serving)
26 Calories
0g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories 26
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 57mg 2%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 1g
Vitamin C 26mg 128%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)