Description
Learn how to make pickled banana peppers at home.
Ingrédients
L'échelle
- 10 banana peppers
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons salt
- 2 tablespoons sugar
- 4 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
Instructions
- Wash and slice the banana peppers.
- In a pot, combine vinegar, water, salt, and sugar.
- Bring the mixture to a boil.
- Add garlic, peppercorns, and oregano.
- Place sliced peppers in sterilized jars.
- Pour the hot vinegar mixture over the peppers.
- Seal the jars and let them cool.
- Refrigerate for at least 24 hours before use.
Notes
- Use gloves when handling hot peppers.
- Adjust sugar and salt to taste.
- Store in the refrigerator for up to 2 months.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 10 minutes
- Catégorie: Condiment
- Méthode: Pickling
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 jar
- Calories: 50
- Sucre: 2g
- De Sodium: 200mg
- La graisse: 0g
- Graisses Saturées: 0g
- Les Graisses Insaturées: 0g
- Les Gras Trans: 0g
- Les hydrates de carbone: 10g
- La fibre: 1g
- La protéine: 1g
- Le taux de cholestérol: 0mg
Mots-clés: pickled banana peppers, homemade pickles, preserving peppers