A quick and easy recipe for spicy pickled banana peppers in a sweet brine that balances heat and sweetness perfectly. Ideal as a zesty condiment for sandwiches, salads, and more.
Do not boil the brine vigorously; a gentle simmer is best to dissolve sugar and infuse spices without losing vinegar’s acidity. Press peppers down in jars to remove air pockets. Refrigerate and consume within 3-4 weeks. Let peppers come to room temperature before serving for best flavor. Adjust red pepper flakes to control heat level.
Keywords: spicy pickled banana peppers, sweet brine, refrigerator pickles, easy pickled peppers, homemade pickles, spicy condiment