Pickled Hot Banana Peppers & Onions
Pickled Hot Banana Peppers & Onions are a great way to use up peppers from the garden. Use these pickled peppers and onions as a spicy condiment on anything that needs a little kick! Perfect on sandwiches, burgers, and antipasto platters!
Equipment
Ingredients
- 1 cup sliced onion about 1 medium onion
- 1 1/2 cups sliced hot banana peppers about 10-12 peppers
- 3 garlic cloves slightly smashed
- 1 bay leaf
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 1 tablespoon pickling/canning salt
- 1 cup water
- 1 cup white distilled vinegar label should say 5% acidity
Instructions
- Add onion, peppers, garlic, baby leaf, mustard seed, coriander seed, and black peppercorns to jar.
- In a small sauce pan, add water, vinegar, and salt and bring to a boil. When salt has dissolved, pour the liquid over the veggies and spices in the jar.
- Wait for the jar to come to room temperature, seal with the lid and refrigerate.
Notes
- Keep refrigerated. Will last several weeks in the fridge.
Tried this recipe?Let us know how it was!