Pickled Banana Peppers Recipe

Mak Erot

3 min read

·

Mar 30, 2025

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Pickled Banana Peppers: A Simple Recipe for Zesty Flavor

Pickled banana peppers are a delicious and versatile condiment, perfect for adding a spicy kick to sandwiches, salads, or as a standalone snack. This recipe provides a simple yet effective method for creating your own batch of these vibrant peppers, ensuring a consistently flavorful result.

Ingredients You'll Need:

• 2 pounds banana peppers: Choose firm, vibrant-colored peppers for the best flavor and texture. Avoid any that are bruised or damaged.
• 2 cups white vinegar: Distilled white vinegar is preferred for pickling.
• 1 cup water: Filtered or spring water is recommended.
• 1/2 cup granulated sugar: Adjust to your preferred level of sweetness.
• 2 tablespoons salt: Use kosher salt or pickling salt for the best results.
• 2 teaspoons yellow mustard seeds: These add a subtle pungency and visual appeal.
• 1 teaspoon celery seeds: A classic pickling spice that enhances the overall flavor profile.
• 1 teaspoon red pepper flakes (optional): For those who enjoy extra heat.

Step-by-Step Instructions:

Preparing the Peppers:

1. Wash and slice: Thoroughly wash the banana peppers under cold water. Remove the stems and slice them into rings, about 1/4-inch thick. The thinner the slices, the faster they will pickle.
2. Sterilize jars: Clean your jars and lids thoroughly. You can sterilize them in boiling water for 10 minutes to ensure a longer shelf life. Let them air dry completely before use.

Making the Pickling Brine:

1. Combine ingredients: In a medium saucepan, combine the vinegar, water, sugar, salt, mustard seeds, celery seeds, and red pepper flakes (if using).
2. Bring to a boil: Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar and salt are completely dissolved.

Pickling the Peppers:

1. Pack the jars: Carefully pack the sliced banana peppers into the sterilized jars, leaving about 1/2 inch of headspace at the top.
2. Pour the brine: Slowly pour the hot brine over the peppers, leaving that 1/2 inch of headspace.
3. Remove air bubbles: Use a clean utensil or chopstick to gently remove any air bubbles trapped in the jars. This helps prevent spoilage.
4. Wipe the rims: Wipe the rims of the jars clean with a damp cloth. This ensures a good seal.
5. Seal the jars: Securely tighten the lids onto the jars.

Processing and Storage:

1. Cool and check seal: Let the jars cool completely to room temperature. You should hear a "pop" sound as the lids seal. Check to make sure all lids have sealed properly.
2. Refrigerate: Store the pickled banana peppers in the refrigerator. They will be ready to eat in at least 24 hours, but the flavor will deepen over time. They should last for several weeks, if properly sealed and refrigerated.

Tips for Success:

• Experiment with spices: Feel free to experiment with other pickling spices, such as garlic cloves, dill seeds, or black peppercorns.
• Adjust sweetness and spice: Adjust the amount of sugar and red pepper flakes to suit your taste preferences.
• Use high-quality ingredients: Using fresh, high-quality ingredients will result in a tastier final product.

This recipe provides a foundational guide; feel free to adapt it to your preferences and enjoy the delicious results of your homemade pickled banana peppers! Remember to always prioritize food safety when pickling.