Pickled Banana Peppers—tangy, crisp, and mildly spicy. A zesty homemade condiment perfect for sandwiches, salads, pizzas, and snacking!

Scale

1 pound fresh banana peppers, sliced into rings

2 cups white vinegar

1 cup water

2 tablespoons sugar

1 tablespoon salt

4 cloves garlic, smashed

1 teaspoon mustard seeds

1 teaspoon whole black peppercorns

½ teaspoon crushed red pepper flakes (optional, for heat)

Fresh dill sprigs (optional)

Wash banana peppers and slice into ¼-inch rings. Remove seeds if desired.

In a saucepan, combine vinegar, water, sugar, and salt. Heat over medium until sugar and salt dissolve. Remove from heat.

Divide the garlic, mustard seeds, peppercorns, and crushed red pepper flakes between sterilized glass jars.

Pack sliced banana peppers tightly into jars, adding fresh dill if using.

Pour the hot brine over the peppers, covering them completely.

Tap jars gently to remove air bubbles and seal with lids.

Let cool at room temperature, then refrigerate for at least 24 hours before serving for best flavor.

Store in the refrigerator for up to 2 months.