Pickled Banana Peppers Recipe

Introduction

Discover the Perfect Pickled Banana Peppers Recipe

Pickled banana peppers are a tangy, delicious addition to sandwiches, salads, pizzas, or enjoyed as a snack straight out of the jar. This recipe provides a simple way to create your own pickled banana peppers at home, giving you full control of the flavors, freshness, and quality.

If you’ve ever found a jar of pickled banana peppers at the store and thought about making your own, this recipe is perfect for beginners and seasoned canning enthusiasts alike. Prepared with a few simple ingredients, your preserved peppers will have the perfect balance of sweet and tangy flavors.

Detailed Ingredients with Measures

What You’ll Need to Make This Recipe

To prepare pickled banana peppers, here’s what you’ll need:

Fresh banana peppers – 8 to 10 medium-sized peppers
White vinegar – 2 cups
Water – 1 cup
Granulated sugar – 2 tablespoons
Canning and pickling salt – 2 teaspoons
Garlic cloves – 3, peeled
Red pepper flakes (optional) – 1 teaspoon

Make sure to use fresh, crisp banana peppers to ensure great results. Adjust seasonings like red pepper flakes to your desired heat level for the perfect blend of spicy and tangy notes.

Prep Time

How to Set Up for Making Pickled Banana Peppers

Preparing the banana peppers is an important step to ensure your pickled peppers come out just right. Begin by washing the peppers thoroughly under running water. Remove the stems and slice the peppers into thin rings. Set them aside while you bring together the pickling brine.

The entire prep process will take about 20 minutes, allowing you to enjoy fresh peppers in no time.

Cook Time, Total Time, Yield

How Long Does It Take to Pickle These Peppers?

Cook time: Approximately 10 minutes.
Total time: Around 30 minutes.
Yield: About 2 pint-sized jars of pickled banana peppers.

This recipe works beautifully for small batches, so feel free to double it if you’re looking to prepare extra jars for future use. Enjoy this simple yet flavorful recipe and experiment with your favorite spices to make it uniquely yours.

Detailed Directions and Instructions

Step 1: Prepare Your Jars and Equipment

– Wash canning jars and lids with warm, soapy water.
– Rinse thoroughly and inspect jars for any cracks or chips.
– Sterilize jars by placing them in a canner or a large pot filled with hot water. Ensure they are completely covered with water and bring to a simmer (do not boil). Keep jars hot until ready to use. Also, keep the lids in hot water (not boiling), as this softens the sealing compound.

Step 2: Slice Banana Peppers

– Rinse banana peppers under cold running water.
– Slice off the stem ends and remove any blemishes.
– Slice the peppers into uniform, 1/4-inch to 1/2-inch rings. Removing seeds is optional based on your texture and heat preference.

Step 3: Prepare Pickling Brine

– In a large pot, combine white vinegar, water, canning salt, and sugar (if using).
– Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar completely.
– Reduce heat to simmer and maintain the brine at a low boil while you prepare the jars.

Step 4: Pack Peppers Into Jars

– Using a jar lifter, remove one hot jar at a time from the simmering water, allowing the excess water to drain back into the pot.
– Carefully pack the sliced banana peppers into the hot jars, leaving about 1/2 inch of headspace. Do not overpack.

Step 5: Pour Brine Over Peppers

– Use a ladle and a canning funnel to carefully pour the hot brine over the banana peppers in the jars, maintaining the 1/2-inch headspace. Ensure all peppers are fully submerged in the brine.

Step 6: Remove Air Bubbles

– Use a non-metallic utensil such as a chopstick or debubbling tool to remove air bubbles by gently pressing it down the sides of the jar. Adjust the headspace again if needed by adding more brine.

Step 7: Wipe Rims and Apply Lids

– Use a clean, damp cloth to wipe the rims of the jars, ensuring there are no brine spills or particles that could prevent a proper seal.
– Place lids onto jars, ensuring the sealing compound is in contact with the rims. Screw on the metal bands until fingertip tight (do not overtighten).

Step 8: Process in Water Bath Canner

– Using a jar lifter, carefully place jars into the canner, ensuring they are fully submerged with at least 1 inch of water above the jar tops.
– Place a cover on the canner and bring the water to a full rolling boil.
– Process jars for the recommended time based on your altitude: typically 10 minutes at altitudes below 1,000 feet. Adjust time if necessary for higher altitudes.

Step 9: Cool and Store Jars

– After processing, turn off the heat and remove the canner lid. Allow jars to cool in the canner for about 5 minutes.
– Using the jar lifter, carefully remove jars and place them on a towel or cooling rack. Keep jars upright and allow them to cool undisturbed for 12-24 hours.
– After cooling, check seals by pressing the center of each lid. A sealed lid will not pop back when pressed.

Step 10: Label and Store

– Label jars with the date and contents.
– Store sealed jars in a cool, dark, and dry place. Properly canned banana peppers should last up to a year. Refrigerate any unsealed jars and consume within a week.

Notes

Selecting Peppers

– Choose firm, fresh banana peppers without blemishes or soft spots for the best pickling results.

Safety Note

– Always use tested and approved canning recipes to ensure the safety and shelf stability of your preserved foods.

Sugar in Brine

– Adding sugar is optional and will create a sweet-and-tangy flavor. It is commonly left out for a more traditional, tangy pickle.

Adjusting Spice Level

– If you want spicier pickled banana peppers, you can add slices of jalapeño or red pepper flakes to each jar.

Altitude Adjustments

– If you live at an altitude above 1,000 feet, always adjust the processing time according to recommended guidelines.

Cook techniques

Preparing Banana Peppers

Slice the banana peppers into your desired thickness and discard the seeds if preferred to reduce heat or bitterness. Clean them thoroughly before pickling.

Choosing the Pickling Brine

Prepare a brine with vinegar, sugar, and salt as the base. Adjust the sweetness and saltiness according to your preference. For added flavor, consider infusing the brine with spices like garlic and mustard seeds.

Heating the Pickling Brine

Cook the brine over medium heat until the sugar and salt are fully dissolved. Maintain a gentle simmer rather than boiling to ensure the flavors meld together.

Filling the Jars

Pack the prepared banana peppers tightly into sterilized jars. Leave some space at the top to allow the brine to flow through and properly cover the peppers.

Pouring the Brine

Carefully pour the hot brine over the peppers in the jars, ensuring they are fully submerged.

Sealing the Jars

Secure the jars with sterilized lids and rings. Ensure the lids create an airtight seal to preserve freshness.

Processing the Jars

Submerge the sealed jars in a boiling water canner for the recommended time to ensure proper preservation.

Storing Pickled Banana Peppers

Allow the processed jars to cool and check the seals before storing. Store them in a cool, dark space for long-term preservation.

FAQ

What type of vinegar works best for pickled banana peppers?

White vinegar or apple cider vinegar can be used depending on flavor preference. White vinegar provides a more neutral taste, while apple cider vinegar adds a slight sweetness.

How long should pickled banana peppers sit before consumption?

It’s best to let them sit for at least 1-2 weeks to develop flavor, though they can be consumed earlier if desired.

Can I adjust the sweetness and saltiness of the brine?

Yes, the amounts of sugar and salt in the brine can be adjusted to suit your taste.

Do I need to remove the seeds from the banana peppers?

Removing the seeds is optional. Seeds can add a bit of heat, but leaving them out can result in a milder flavor.

How do I ensure the jars are sealed properly?

Check the lids after processing. A properly sealed lid will not move or pop when pressed down.

How long will pickled banana peppers last?

When stored correctly in a cool, dark place, they can last up to a year. Once opened, refrigerate and consume within a few weeks.

Can I add other vegetables to the jars?

Yes, you can add vegetables like onions, carrots, or jalapenos to enhance flavor and variety.

Do I need to use a water bath canner?

Yes, a water bath canner is recommended to ensure safe preservation and eliminate the risk of bacteria.

Why is sterilizing jars important?

Sterilizing jars removes bacteria and prevents spoilage, ensuring the pickled banana peppers remain safe to eat.

Can I reuse the brine for another batch?

It is not recommended to reuse the brine, as its strength diminishes with each use.

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Conclusion

Pickled banana peppers are a delightful and versatile addition to any pantry. Their tangy and slightly sweet flavor complements various dishes, bringing a zesty flair to salads, sandwiches, and more. With their vibrant flavor and straightforward preparation, pickled banana peppers are a fantastic way to preserve the summer harvest while adding a burst of flavor to meals all year round.

More recipes suggestions and combination

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Add an exciting twist by combining pickled banana peppers with relish for burgers or hot dogs.

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