Why Make This Recipe
Pickled banana peppers are a wonderful way to add a zingy and tangy flavor to your meals. They can be used to spice up sandwiches, salads, or even served as a snack. Making your own pickled banana peppers is easy and rewarding. You can control the level of heat and flavor according to your taste. Plus, they last for a long time in the fridge!
How to Make Pickled Banana Peppers
Ingredients
- 1 pound fresh banana peppers, sliced into rings
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 4 cloves garlic, smashed
- 1 teaspoon mustard seeds
- 1 teaspoon whole black peppercorns
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- Fresh dill sprigs (optional)
Directions
- Wash and Slice: Start by washing your banana peppers. Slice them into 1/4 inch rings. If you like, you can remove the seeds to make them less spicy.
- Make the Brine: In a saucepan, combine the white vinegar, water, sugar, and salt. Heat this mixture over medium heat until the sugar and salt dissolve. Then, remove it from the heat.
- Prepare the Jars: Divide the smashed garlic, mustard seeds, peppercorns, and crushed red pepper flakes (if using) between sterilized glass jars.
- Pack the Peppers: Tightly pack the sliced banana peppers into the jars. If you want extra flavor, add fresh dill sprigs.
- Add the Brine: Pour the hot brine over the peppers, ensuring they are completely covered. Gently tap the jars to remove any air bubbles and seal with lids.
- Cool and Refrigerate: Let the jars cool at room temperature. Once cooled, place them in the refrigerator. Allow them to sit for at least 24 hours before serving to get the best flavor.
- Storage: Your pickled banana peppers can be stored in the refrigerator for up to 2 months.
How to Serve Pickled Banana Peppers
Pickled banana peppers are versatile. You can serve them on sandwiches, in salads, or as a topping for tacos. They add a delicious crunch and enhance the flavor of many dishes. You can also enjoy them straight from the jar as a tangy snack!
How to Store Pickled Banana Peppers
To keep your pickled banana peppers fresh, store them in the refrigerator. Make sure the jars are sealed tightly. They can last for up to 2 months, but they will taste best if eaten sooner.
Tips to Make Pickled Banana Peppers
- Adjust the Spice: If you like things spicy, keep the seeds in the banana peppers or add more crushed red pepper flakes.
- Experiment with Flavors: Feel free to add other spices or herbs to the brine, like bay leaves or coriander seeds, for different flavors.
- Glass vs. Plastic: Always use glass jars for pickling, as plastic can absorb flavors and odors.
Variation
If you want to create a sweeter version, you can increase the sugar in the brine or try adding thin slices of other vegetables like carrots or red onions for added color and flavor.
FAQs
1. How long do pickled banana peppers last?
Pickled banana peppers can last for up to 2 months in the refrigerator.
2. Do I have to remove the seeds from banana peppers?
No, removing the seeds is optional. Keeping the seeds will make them spicier, while removing them will yield a milder flavor.
3. Can I use other types of peppers?
Yes! You can use other types of mild peppers, like jalapeños or Anaheim peppers, if you prefer. Just adjust the heat level according to your taste.