Pickled banana peppers – Easy, Tasty Recipe – Pickled banana peppers are a healthy, tasty snack. We like to eat them as a snack or as a side dish with fresh vegetables. They are low-calorie and low-fat and make a genuine and attractive gift.
Peppers are one of the most popular fruits that you can grow at home. Pickled peppers are made by fermenting the pepper in vinegar, which creates a slightly fermented brine for the pepper. The liquid is then liquidized (a process where you boil liquid to evaporate the liquid) and squeezed out. This liquid is then poured into jars.
This is a recipe that I made up myself. If you like pickled foods then you definitely will like this recipe. I like to make this when I want a snack.
Pickled banana peppers are one of the simplest and most delicious snacks you can prepare! We keep a jar in the refrigerator to spice up sandwiches and eggs. We often serve a pickled banana pepper with a buttery cracker and a slice of cheddar cheese. Anyone up for a late-night snack?
One of our favorite pepper types to plant in the garden is banana peppers. They’re delicious, plentiful, and may be utilized in a variety of dishes. We have no problem giving banana peppers to friends and family, unlike some of the hotter peppers we produce.
Some individuals are scared of pickling because they believe it is too difficult. The procedure, however, is more simpler than you would imagine! Banana peppers may be canned using either a fast pickling technique or a water bath canning method. It all depends on how long you want your peppers to stay fresh.
Because we consume our pickled banana peppers quickly, we usually go for the fast pickling method. Refrigerator pickles are another name for these pickles. They aren’t shelf stable, therefore they’re kept in the fridge and eaten right away.
If you’re searching for a method to preserving your peppers for long-term preservation, the USDA’s home canning guide is a good place to start.
Banana Peppers, Pickled (Video)
Pickling Banana Peppers: What You’ll Need
Banana Peppers (10) (Depending on size)
2 tablespoons white vinegar (5 percent )
1 quart of water
1 teaspoon of pure salt (pickling salt)
1/2 teaspoon of sugar (optional but recommended)
mustard seed (1 teaspoon)
1 teaspoon ground black pepper
a quarter teaspoon of celery seed
3 garlic cloves, smashed
Jars with lids made of mason jars
This is a simple brine recipe. We recommend that you try a variety of spices! Dill, oregano, turmeric, or various types of peppers may all be used. Use your imagination and have fun with it.
When Is The Best Time To Pick Banana Peppers For Pickling?
If you’re producing banana peppers in your garden, make sure you harvest them when they’re at their peak. Before collecting banana peppers for pickles, make sure they are fully ripe. They should be a light golden hue and 4-5 inches in length when fully grown.
If you leave your banana peppers on the plant for too long, they will turn orange-red. Picking them at this point is acceptable, but for the greatest pickles, we recommend harvesting them when they are light yellow in color. Banana peppers are edible at any stage of development, so don’t overthink it! We also offer a comprehensive guide on picking banana peppers at the right time.
What To Do With Banana Peppers That Have Been Pickled
The options are limitless! Pickled banana peppers are one of our favorite snacks to eat straight from the jar. Pickled banana peppers are also delicious on pizza (particularly Hawaiian or pepperoni!). Toss some on top of simple scrambled eggs in the morning, or combine them with other ingredients to make omelets.
On tacos, burritos, and sandwiches, pickled banana peppers are also excellent. They pack a taste punch without being overpowering. Let us know in the comments if you have a favorite method to utilize pickled banana peppers so we can try it. Around harvest season, we always have a jar in the fridge!
Banana Pepper Pickling Techniques
Check us out on YouTube if you’re searching for a simple video instruction on how to pickle banana peppers. Here’s how to make fast pickled banana peppers using our basic method.
Step 1: Clean your jars.
Boil your jars for ten minutes to sterilize them (without the lid on). Ascertain that the jar is fully immersed in the water. After 10 minutes, gently take the jars from the oven (with tongs!) and put them on a cloth, rim side up.
Step 2: Prepare your peppers by cleaning and slicing them.
Inspect all of your peppers carefully for indications of decay or mold. Clean your banana peppers well before chopping them. If you’re working with hot banana peppers, you may want to put on some gloves. Rolling your banana peppers back and forth on a chopping board is the best method to loosen the seeds. Then, slice off the tops of the banana peppers and remove the seeds and core using a chopstick.
Our banana peppers are sliced 1/4 inch to 1/2 inch thick.
Step 3: Place your sliced banana peppers in your sterilized container.
After you’ve gathered a large pile of sliced banana peppers, fill your jar and get ready to pickle! You’ll want to cram them in as tightly as possible, leaving a little space at the top.
Step 4: Get your brine ready.
This is where the taste is created! In a medium saucepan, combine the water, vinegar, sugar, salt, garlic, and spices. To make sure everything is mixed, give it a good stir. To make the brine, bring it to a boil. Remove the brine from the heat after it has reached a boil.
Step 5: Drizzle the peppers with the brine.
Using a funnel is the most efficient method to do this. I would also suggest placing your pepper jar on a skillet or in a big mixing bowl. If there is a spill, it will be much simpler to clean up. Pour the hot brine into the jar over the banana peppers at this stage. Make sure you get all of the spices in there as well! You may have some brine left over, which you can toss.
Remove the air bubbles around the edge with a spatula.
Step 7: Close the container and store it.
If you want to pickle banana peppers for long-term preservation, you’ll need to prepare a water bath for them right now. These pickled banana peppers, on the other hand, will be kept in the fridge and consumed fast. They’re ready to eat at this stage! However, we recommend letting them rest in the fridge for a few days to allow all of the flavors to meld.
Recipe for Pickled Banana Peppers
Pickled Banana Peppers are simple to make.
Time to Prepare: 10 minutes
Cooking Time: 10 minutes
- 10 peppers de banana
- 2 c. white vinegar (5% acidity)
- 1 quart of water
- 1 tbsp salt (pure) Pickling, kosher, and sea salt
- Optional but recommended: 1/2 tbsp sugar
- 1 tablespoon mustard seed
- 1 teaspoon black pepper
- 1 teaspoon celery seed
- 3 garlic cloves, smashed
Boil your jars for 10 minutes to sterilize them (without the lid).
Your banana peppers should be cleaned and inspected. To loosen the seeds, gently roll them on a chopping board. Remove the tops of the banana peppers and de-seed them using a chopstick.
Slice the banana peppers into saucers that are 1/4 to 1/2 inch thick. Fill the peppers in your sterilized container.
Bring the vinegar, water, garlic, sugar, salt, and spices to a rolling boil to make the brine. When the brine reaches a boil, remove it from the fire.
Pour the boiling brine into the pepper jar with caution. Wipe the jar lid with a paper towel soaked in vinegar and clear up any spills.
Before putting the jars in the fridge, seal them and let them cool. Allow for a couple of days of infusion before diving in. Refrigerator pickles should be eaten within a month after purchase.
Isn’t it amazing how easy it is to pickle banana peppers? We’re certain you’ll never purchase store-bought pickled banana peppers again after trying this recipe at home. Let us know if you attempt this recipe and any changes you make in the comments. We urge you to try various spices and have fun with it!
Peppers are one of my favorite foods, and picking them is even better! This recipe makes the peppers easy to pick, tasty, and easy to eat. You can make this recipe to make pickled peppers, or you can make them into salsa (I like to use the same recipe, but put the peppers in a non-reactive container like a glass jar.). Read more about refrigerator pickled banana peppers and let us know what you think.
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