Description

This banana pepper recipe transforms simple, mild peppers into a flavorful, tangy delight perfect as a side, topping, or snack. Combining sautéed garlic and onions with a tangy apple cider vinegar brine, this dish bursts with balanced acidity, subtle sweetness, and a hint of spice. Ideal for those seeking an easy, versatile recipe that adds excitement to sandwiches, salads, or grilled meals. It’s quick to make, stores well, and can be customized for mild or spicy tastes. Fresh, vibrant, and delicious—banana peppers are about to become your new kitchen staple.

Ingredients

8–10 fresh banana peppers, sliced into rings
4 garlic cloves, thinly sliced
1 small white onion, thinly sliced
1 cup apple cider vinegar
1 cup water
2 tbsp granulated sugar
1 tbsp kosher salt
½ tsp crushed red pepper flakes (optional)
1 tsp black peppercorns
1 tsp mustard seeds
2 tbsp olive oil
Fresh dill sprigs (optional)

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Instructions

Wash and slice banana peppers into rings, removing seeds if desired.
Heat olive oil in a skillet over medium heat, sauté garlic and onion until soft and golden (about 4 minutes).
Add banana peppers, cook for 5 minutes, stirring occasionally.
In a saucepan, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes; bring to a simmer and dissolve sugar and salt.
Pour hot brine over peppers in the skillet, stir well, and simmer for 10 minutes.
Add dill if using, remove from heat, and let cool for 30 minutes before serving or storing.

Notes

Marinate overnight for deeper flavor.
Adjust sugar and vinegar to taste for perfect balance.
Remove seeds for less heat or add cayenne for spicier peppers.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Side dish / Condiment
Method: Sauté and simmer
Cuisine: American / Fusion