Pickled banana peppers bring a delightful tang and vibrant color to your plant-based recipes. This recipe highlights the natural crispness of banana peppers, preserved in a zesty vinegar brine with aromatic spices. Not only do pickled banana peppers enhance the flavor of sandwiches and salads, but they also add a nutritious punch to your meals. They are easy to make at home and are a perfect way to enjoy the crunch and zest of peppers year-round.
I love making pickled banana peppers in the summer when peppers are in abundance. They add a tangy kick to so many dishes, from burgers to salads. Whenever I have a gathering or barbecue, these pickled peppers are always a hit. I remember the first time I made them; my family couldn’t get enough of their bright, zesty flavor. It’s a fun, tasty way to preserve the freshness of summer peppers and enjoy their crunch all year long.
Pickled Banana Peppers
Ingredients
- 8-10 banana peppers
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
- 2 tablespoons sugar
- 2 cloves garlic peeled and smashed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon turmeric optional, for color
Instructions
- Prepare Peppers: Wash the banana peppers and cut off the stems. Slice them into rings or keep them whole, depending on your preference.
- Make Brine: In a medium saucepan, combine the white vinegar, water, salt, and sugar. Bring to a boil over medium heat, stirring until the salt and sugar dissolve.
- Add Spices: Add the smashed garlic, mustard seeds, black peppercorns, and turmeric (if using) to the brine. Stir to combine.
- Pack Jars: Place the sliced banana peppers into sterilized jars, packing them tightly.
- Add Brine: Pour the hot brine over the peppers, making sure they are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
- Seal and Cool: Wipe the rims of the jars with a clean cloth to remove any residue. Seal with lids while still hot. Let the jars cool to room temperature.
- Refrigerate: Refrigerate the jars for at least 24 hours before using to allow the flavors to develop.
Notes
- Calories: 10
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Vitamin C: 5%
- Calcium: 1%
- Iron: 1%
- Potassium: 2%
- Magnesium: 1%
Recipe Details:
- Cuisine: American
- Servings: 8
- Prep Time: 15 minutes
- Cooking Time: 5 minutes
- Total Time: 20 minutes (plus 24 hours for pickling)
Ingredients:
- 8-10 banana peppers
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
- 2 tablespoons sugar
- 2 cloves garlic, peeled and smashed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon turmeric (optional, for color)
Equipment/Utensils:
- Medium saucepan
- Mixing bowl
- Sterilized jars with lids
- Knife
- Cutting board
- Measuring cups and spoons
Preparation Steps:
- Prepare Peppers: Wash the banana peppers and cut off the stems. Slice them into rings or keep them whole, depending on your preference.
- Make Brine: In a medium saucepan, combine the white vinegar, water, salt, and sugar. Bring to a boil over medium heat, stirring until the salt and sugar dissolve.
- Add Spices: Add the smashed garlic, mustard seeds, black peppercorns, and turmeric (if using) to the brine. Stir to combine.
- Pack Jars: Place the sliced banana peppers into sterilized jars, packing them tightly.
- Add Brine: Pour the hot brine over the peppers, making sure they are fully submerged. Leave about 1/2 inch of headspace at the top of each jar.
- Seal and Cool: Wipe the rims of the jars with a clean cloth to remove any residue. Seal with lids while still hot. Let the jars cool to room temperature.
- Refrigerate: Refrigerate the jars for at least 24 hours before using to allow the flavors to develop.
Nutritional Information (per serving):
- Calories: 10
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
Vitamins and Minerals (per serving):
- Vitamin C: 5%
- Calcium: 1%
- Iron: 1%
- Potassium: 2%
- Magnesium: 1%
Pickled banana peppers are a fantastic addition to your plant-based recipes, providing a burst of flavor and a crunchy texture. Enjoy them in sandwiches, salads, or as a tangy snack on their own. This easy recipe not only preserves the freshness of banana peppers but also makes them a versatile and delicious part of your culinary repertoire.
