Pickled Banana Peppers are a delightfully tangy addition that’s perfect for adding a burst of flavor to sandwiches, salads, and more. They’re not overly spicy, making them a crowd-pleaser.
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I think they’re a perfect summertime or BBQ side, and if you’re not a fan of spice, feel free to omit the red pepper flakes. It will still be undeniably delicious! If you’re looking for a bright & zesty condiment that’s not overly complicated, you’ve come to the right place. When you pickle fresh banana peppers in a simple brine, you get a versatile treat. The addition of garlic and spices just sends it over the top. I’ve really been in the mood for summer to arrive, and these tangy peppers remind me of sunny days and outdoor meals. Not a fan of red pepper flakes? Don’t worry, they’re still delicious without them.
Kitchen Equipment Needed
- Cutting board
- Sharp knife
- Large bowl
- Measuring cups and spoons
- Saucepan
- Canning jars with lids
- Tongs
Ingredients
- 1 pound banana peppers, sliced into rings
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 2 garlic cloves, smashed
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon peppercorns
- 1/2 teaspoon red pepper flakes (optional)
Directions
- Prepare the Peppers:
- Wash the banana peppers thoroughly and slice them into rings. Discard the stems and seeds. Place the sliced peppers in a large bowl.
- Make the Brine:
- In a saucepan, combine the white vinegar, water, sugar, salt, garlic cloves, mustard seeds, celery seeds, peppercorns, and red pepper flakes (if using). Bring the mixture to a boil, stirring to dissolve the sugar and salt.
- Pack the Jars:
- Using tongs, carefully pack the sliced banana peppers into canning jars, leaving some space at the top. Make sure the garlic cloves are evenly distributed among the jars.
- Add the Brine:
- Pour the hot brine over the peppers in the jars, ensuring that the peppers are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
- Seal the Jars:
- Wipe the rims of the jars clean, then place the lids on top and screw on the bands until fingertip tight.
- Process the Jars:
- For long-term storage, process the jars in a boiling water bath for 10 minutes. If you plan to consume the pickled peppers within a few weeks, you can skip this step and store the jars in the refrigerator.
- Cool and Store:
- Allow the jars to cool completely before storing them in a cool, dark place. The pickled banana peppers will be ready to enjoy after about 24 hours, but their flavor will improve with time.
- Serve and Enjoy:
- Use the pickled banana peppers to add a tangy, zesty kick to sandwiches, salads, pizzas, and more. They’re perfect for summer picnics and BBQs!
Pickled Banana Peppers are the perfect way to preserve the vibrant flavors of summer. Enjoy their tangy goodness on your favorite dishes all year round!
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