How to Make Pickled Banana Peppers Like a Pro

If you’re looking for a simple and delicious way to add a punch of flavor to your meals, look no further than pickled banana peppers! These tangy treats are incredibly versatile and easy to make at home. Imagine biting into a crisp, tangy pepper that adds a burst of flavor to sandwiches, pizzas, salads, and even charcuterie boards.

I remember the first time I tried pickled banana peppers. I was at a friend’s house, and she served them alongside a plate of grilled chicken and roasted vegetables. I was immediately smitten! The peppers were the perfect combination of tangy, slightly sweet, and spicy, and they completely elevated the entire meal. I knew I had to learn how to make them myself.

This recipe is so simple and straightforward that even if you’re a complete beginner in the kitchen, you’ll be able to make a jar of these delicious pickled banana peppers like a pro.

Gather Your Ingredients

Here’s everything you need to get started:

• 1 pound banana peppers (about 10-12 peppers)
• 1 cup white vinegar (5% acidity)
• 1 cup water
• 1/4 cup granulated sugar
• 2 tablespoons kosher salt
• 4 cloves garlic, peeled and smashed
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 teaspoon red pepper flakes (optional, for extra heat)

Pro Tip from Chef Emily: For a milder flavor, you can remove the seeds and membranes from the banana peppers before pickling.

Tools of the Trade

You’ll need just a few basic kitchen tools:

• Large pot
• Jar sterilizer or large pot with a rack
• 1-quart canning jar with lid and band
• Small saucepan
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Slotted spoon
• Ladle

Let’s Get Pickling!

Follow these simple steps to pickle your banana peppers:

1. Prep the peppers: Wash the banana peppers thoroughly and trim off the stem end. You can leave them whole, slice them into rings, or cut them into chunks, depending on your preference.

2. Sterilize your jar: Wash the canning jar, lid, and band in hot, soapy water. Rinse them well and place them in a jar sterilizer or a large pot with a rack at the bottom. Fill the pot with enough water to cover the jars by at least an inch. Bring the water to a boil and boil for 10 minutes to sterilize.

3. Prepare the brine: In a large pot, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil over medium heat, stirring constantly until the sugar and salt are completely dissolved.

4. Pack the jar: Remove the sterilized jar from the boiling water and carefully place the garlic cloves, mustard seeds, celery seeds, and red pepper flakes (if using) in the bottom of the jar. Pack the prepared banana peppers tightly into the jar, leaving about 1/2 inch of headspace at the top.

5. Pour in the brine: Carefully ladle the hot brine over the peppers, leaving about 1/2 inch of headspace at the top of the jar. Remove any air bubbles by gently tapping the bottom of the jar on the counter. Wipe the rim of the jar with a clean, damp cloth to remove any spills.

6. Seal and process: Place the lid on the jar and screw on the band until it’s fingertip tight. Process the jar in a boiling water bath for 10 minutes to seal.

7. Cool and store: Carefully remove the jar from the boiling water bath and place it on a clean kitchen towel to cool completely. You should hear a “popping” sound as the jars cool, which indicates that they have sealed properly. Once the jars are cool, check the seals by pressing down on the center of each lid. If the lid doesn’t move, the jar is sealed and ready to be stored in a cool, dark place for at least 2 weeks before enjoying.

Tips for Pickling Perfection

• Don’t be afraid to experiment with flavors: Feel free to customize your pickled banana peppers by adding different spices and herbs. Some popular additions include dill, black peppercorns, coriander seeds, and bay leaves.

• Patience is key: Allow your pickled banana peppers to sit for at least 2 weeks before opening. This will give the flavors time to meld and develop fully.

• Store your pickles properly: Once opened, store your pickled banana peppers in the refrigerator for up to 2 months.

Serving Suggestions

Pickled banana peppers are incredibly versatile and can be enjoyed in countless ways.

• Add them to sandwiches: They add a tangy crunch to Italian subs, pulled pork sandwiches, and even grilled cheese.

• Top your pizzas: For a spicy kick, add a sprinkle of pickled banana peppers to your favorite pizza.

• Brighten up your salads: A few slices of pickled banana peppers can add a burst of flavor to salads.

• Create a delicious charcuterie board: Pickled banana peppers are a flavorful addition to any charcuterie board.

Pickled Banana Peppers in a Jar

Serving Suggestion for Pickled Banana Peppers

FAQs About Pickling Banana Peppers

Q: Can I reuse the brine from pickled banana peppers?

A: While you can technically reuse the brine once, it’s not recommended. The brine will become diluted each time you use it, resulting in less flavorful pickles.

Q: My pickled banana peppers are too salty. What did I do wrong?

A: It’s possible that you used too much salt or didn’t dissolve it completely before adding the brine to the jars. Make sure to measure the salt accurately and stir the brine until the salt is fully dissolved.

Dive into the Wonderful World of Pickling

Pickling is a fun and rewarding way to preserve seasonal produce and add a burst of flavor to your meals. Now that you know how easy it is to make pickled banana peppers at home, get creative and experiment with different flavors and variations.

Don’t forget to share your pickling adventures with us! Leave a comment below and let us know how your pickled banana peppers turn out. Happy pickling!