Pickled Banana Peppers Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crisp, crunchy pickled banana peppers preserved in vinegar with garlic, herbs, and honey. Use them as a snack, salad topper, or condiment for sandwiches and dishes requiring tangy heat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 6-7 medium banana peppers (or as many as you can fit (about 2 cups))
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 1 clove garlic (smashed (or more as desired))
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon black peppercorns
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 447mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 81mg
- Calcium
- 8mg
- Iron
- 0.21mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 447MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.