One of the most delicious and effortless snacks you can prepare is pickled banana peppers! We always keep a jar in our refrigerator to add flavor to sandwiches and eggs. It’s not uncommon for us to grab a pickled banana pepper, a buttery cracker, and a slice of cheddar cheese for a late-night snack.
Banana peppers are one of our favorite pepper varieties to grow in our garden. They are not only tasty but also abundant, making them perfect for various recipes. Unlike some of the hotter peppers we grow, we never have trouble sharing banana peppers with our friends and family.
While some people might be intimidated by the idea of pickling, the process is actually much simpler than you think! You can pickle banana peppers using either the quick pickling method or the water bath canning method, depending on how long you want your peppers to stay fresh.
Since we consume our pickled banana peppers quickly, we usually go for the quick pickling method, also known as refrigerator pickles. These pickles are not shelf-stable and need to be stored in the fridge and consumed within a short period of time.
If you are interested in preserving your peppers for long-term storage, we recommend following the USDA guide to home canning.
What You Will Need
To begin pickling your own banana peppers, gather the following ingredients and equipment:
- 10 Banana Peppers (Depending on size)
- 2 cups white vinegar (5% acidity)
- 1 cup water
- 1 tablespoon pickling salt (pure salt)
- 1/2 tablespoon sugar (optional but recommended)
- 1 teaspoon mustard seed
- 1 teaspoon black peppercorns
- 1/2 teaspoon celery seed
- 3 cloves of garlic, crushed
- Mason jars with lids
- Saucepan
Note: This is a basic brine recipe. Feel free to get creative and experiment with different spices! You can try adding dill, oregano, turmeric, or even different varieties of peppers.
When to Pick Banana Peppers for Pickling
If you’re growing banana peppers in your garden, it’s important to wait until they reach their optimal ripeness before harvesting them for pickling. The peppers should have a pale yellow color and be about 4-5 inches in size.
If you leave your banana peppers on the plant for too long, they will eventually turn orange-red. While it is still fine to pick them at this stage, for the best pickles, we recommend harvesting them when they are pale yellow. However, keep in mind that banana peppers can be enjoyed at any stage of growth, so don’t worry too much! For further guidance on when to pick banana peppers, check out our comprehensive guide.
What to Do With Pickled Banana Peppers
The possibilities are endless when it comes to using pickled banana peppers! We enjoy eating them straight from the jar as a tasty snack. They also add a fantastic punch of flavor to pizzas, especially Hawaiian or pepperoni varieties. If you want to elevate your scrambled eggs in the morning, simply mix in some pickled banana peppers or place them on top.
Pickled banana peppers are also delicious additions to tacos, burritos, and sandwiches. They provide a zesty burst of flavor without overwhelming the dish. If you have a favorite way of using pickled banana peppers, let us know in the comments section so we can give it a try. We always have a jar in our fridge when harvest time arrives!
For more inspiration, check out our collection of banana pepper recipes.
How to Pickle Banana Peppers
If you prefer a visual guide, we have an easy-to-follow video tutorial on pickling banana peppers available on YouTube. Here is a summary of our basic process for quick pickled banana peppers.
Step 1: Sterilize Your Jars
To ensure your jars are clean and sanitary, boil them for 10 minutes without the lids on. Make sure the jars are fully submerged in the pot of water. After 10 minutes, carefully remove the jars using tongs and place them upside down on a towel to dry.
Step 2: Clean and Slice Your Peppers
Thoroughly clean your banana peppers and inspect them for any signs of rot or mold. If you are working with spicy banana peppers, it’s wise to wear gloves during this step. To remove the seeds, gently roll the peppers back and forth on a cutting board. Next, slice off the tops of the peppers and use a chopstick to remove the seeds and core.
We recommend slicing the banana peppers to a thickness of 1/4 inch to 1/2 inch.
Step 3: Fill Your Sterilized Jars with Sliced Peppers
Once you have a generous pile of sliced banana peppers, pack them tightly into your sterilized jars, leaving some room at the top.
Step 4: Prepare Your Brine
This is where the magic happens! In a medium saucepan, combine water, vinegar, sugar, salt, garlic, and spices. Stir well to ensure everything dissolves and mixes evenly. Bring the brine to a boil, then remove it from heat.
Step 5: Pour Brine over the Peppers
Using a funnel is the easiest way to do this. It’s also advisable to place your jar of peppers on a pan or in a large bowl to catch any potential spills. Pour the hot brine into the jar, making sure all the spices make their way in too. You may have some leftover brine that you can discard.
Use a spatula to remove any air bubbles along the sides.
Step 6: Seal and Store
For long-term storage, you can process the jars using a water bath. However, if you plan to consume the pickled banana peppers quickly, like us, simply seal the jars and place them in the refrigerator. We recommend letting the flavors infuse for a couple of days before enjoying them.
Easy Pickled Banana Peppers Recipe
See how simple it is to prepare your own pickled banana peppers? Once you try this recipe, we’re confident you’ll never go back to store-bought options. Let us know in the comments if you give this recipe a try or if you have any unique variations. Don’t be afraid to experiment with different spices and have fun with it!
To learn more about Family Cuisine’s incredible recipes and tips, visit Family Cuisine.
