Crisp, tangy pickled banana peppers with a hint of sweetness — perfect for sandwiches, salads, pizzas, or snacking straight from the jar.

1 pound banana peppers, sliced into rings

2 cups white vinegar

1 cup water

1/4 cup granulated sugar

1 tablespoon kosher salt

2 cloves garlic, smashed

1/2 teaspoon mustard seeds

1/2 teaspoon whole black peppercorns

1/4 teaspoon celery seeds

Optional: pinch of red pepper flakes for heat

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1. Wash banana peppers and slice them into 1/4-inch rings, discarding stems and seeds as desired.

2. Pack the sliced peppers into clean glass jars, leaving about 1/2 inch of headspace.

3. In a saucepan, combine vinegar, water, sugar, salt, garlic, mustard seeds, peppercorns, celery seeds, and red pepper flakes if using.

4. Bring the mixture to a boil over medium heat, stirring to dissolve sugar and salt.

5. Carefully pour the hot brine over the peppers in the jars, ensuring the peppers are fully submerged.

6. Tap the jars gently to release air bubbles and seal with lids.

7. Let cool to room temperature, then refrigerate for at least 24 hours before using for best flavor.

8. Keep refrigerated and use within 2 months.

This is a quick refrigerator pickling method and not intended for long-term shelf storage.

You can adjust the sugar and spices to taste — more sugar for sweeter pickles, more red pepper flakes for spicier ones.

Great as a topping for hot dogs, burgers, nachos, or charcuterie boards.