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Easy Tangy Pickled Banana Peppers Recipe with Garlic and Oregano for Homemade Flavor

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A quick and easy recipe for tangy, crunchy pickled banana peppers infused with garlic and oregano, perfect for adding zest to sandwiches, salads, and snacks.

Ingredients

Scale
  • 1 pound (450 grams) fresh banana peppers, washed and sliced into rings or strips
  • 4 garlic cloves, peeled and lightly crushed
  • 2 teaspoons dried oregano
  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher or pickling salt
  • 1 teaspoon whole black peppercorns
  • ½ teaspoon red pepper flakes (optional)

Instructions

  1. Rinse 1 pound (450 grams) of banana peppers under cold water. Slice them into rings about ¼-inch thick, or strips if you prefer. Remove seeds if you want less heat. Set aside.
  2. Peel 4 cloves of garlic and gently crush them with the flat side of a knife to release flavor without shredding.
  3. In a medium saucepan, combine 1 cup (240 ml) white vinegar, 1 cup (240 ml) water, 2 tablespoons sugar, and 1 tablespoon kosher salt. Add 1 teaspoon whole black peppercorns and 2 teaspoons dried oregano. If desired, add ½ teaspoon red pepper flakes. Bring to a gentle boil over medium heat, stirring occasionally until sugar and salt dissolve.
  4. Using tongs or a fork, pack the sliced banana peppers and crushed garlic cloves tightly into clean quart-sized mason jars, leaving about ½-inch headspace at the top.
  5. Carefully ladle the hot brine over the peppers, covering them completely. Tap jars gently on the counter to release air bubbles and adjust peppers to keep them submerged.
  6. Screw on the lids loosely at first, then tighten once jars have cooled to room temperature. Let jars sit on the counter until fully cooled, about 1 hour.
  7. Place jars in the refrigerator for at least 24 hours before tasting. Flavors deepen over 3-5 days, but peppers can be enjoyed after a day.

Notes

Use fresh, crisp banana peppers for best crunch. Crushing garlic cloves gently releases flavor without overpowering. Maintain a 1:1 vinegar to water ratio for balanced acidity. Pack peppers tightly but gently to avoid bruising. Refrigerate for at least 24 hours before tasting. For longer storage, process jars in a boiling water bath for 10 minutes. Avoid metal lids not designed for pickling to prevent off-flavors.

Nutrition

Keywords: pickled banana peppers, garlic, oregano, tangy pickles, easy pickling, homemade pickled peppers, quick pickled peppers, refrigerator pickles

Find it online: https://juliamadeit.com/easy-tangy-pickled-banana-peppers-recipe-with-garlic-and-oregano-for-homemade-flavor/