Pickled Banana Peppers - Tangy Homemade Condiment

Looking for a way to add a zesty kick to your meals? These Pickled Banana Peppers are the answer! This recipe delivers crisp, tangy, and slightly sweet banana peppers that are perfect for sandwiches, pizzas, salads, and so much more. Plus, making them at home is incredibly easy and allows you to customize the flavor to your liking.

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Key Ingredients for Pickled Banana Peppers:

1 pound Banana Peppers: Choose firm, unblemished banana peppers. You can use a mix of colors (yellow, green, or red) for visual appeal.
2 1/2 cups White Vinegar (5% acidity): The vinegar provides the acidity necessary for pickling and preservation.
1 cup Water: Dilutes the vinegar and helps balance the flavors.
1/4 cup Pickling Salt: Pickling salt is preferred over table salt because it doesn’t contain iodine or anti-caking agents that can cloud the brine or affect the color and texture of the peppers.
1/4 cup Granulated Sugar: Adds a touch of sweetness to balance the acidity.
2 cloves Garlic, crushed: Adds a subtle garlic flavor to the brine.
1 teaspoon Yellow Mustard Seeds: Contribute a mild, tangy flavor to the pickling process.
1/2 teaspoon Celery Seeds: Enhance the overall flavor profile with a hint of savory notes.
1/2 teaspoon Black Peppercorns: Adds a subtle pepperiness.
1/4 teaspoon Turmeric Powder (optional): Adds a nice yellow color to the peppers.
Optional: 1/4 teaspoon Red Pepper Flakes: If you like a little heat, add red pepper flakes.

How to Make Pickled Banana Peppers:

This recipe for homemade Pickled Banana Peppers is surprisingly simple and yields a flavorful condiment that’s far superior to anything you can buy in a store. The process involves preparing a brining solution, slicing the peppers, and then simmering them in the brine before jarring. It takes approximately 30 minutes for preparation. The result is a batch of crisp, tangy peppers that will elevate your sandwiches, salads, and pizza to a whole new level. Delicious and incredibly satisfying.

Step-by-Step Instructions:

Prepare the Peppers: Wash the banana peppers thoroughly. You can slice them into rings (about 1/4 inch thick) or leave them whole, depending on your preference. I prefer rings for easier use in sandwiches and salads. Remove the stems and discard. If you want milder peppers, remove the seeds and membranes (optional, but recommended for those sensitive to spice).
Prepare the Brine: In a large, non-reactive saucepan (stainless steel or enamel-coated), combine the white vinegar, water, pickling salt, sugar, crushed garlic, yellow mustard seeds, celery seeds, black peppercorns, turmeric powder (if using), and red pepper flakes (if using).
Bring to a Boil: Bring the brine to a rolling boil over medium-high heat, stirring occasionally to ensure the salt and sugar dissolve completely.
Add the Peppers: Once the brine is boiling, add the sliced or whole banana peppers to the saucepan.
Simmer: Reduce the heat to medium and simmer the peppers for 5-7 minutes, or until they change color slightly and become slightly softened. Do not overcook; you want them to retain some of their crispness.
Jarring the Peppers: While the peppers are simmering, prepare your jars. Sterilize 2-3 pint-sized canning jars and lids by boiling them in water for 10 minutes. Remove the jars and lids from the boiling water and let them air dry on a clean towel or place them in a warm oven.
Pack the Jars: Using a slotted spoon, carefully transfer the hot banana peppers into the sterilized jars, leaving about 1/2 inch of headspace (space between the peppers and the top of the jar).
Pour Brine Over Peppers: Carefully pour the hot brine over the peppers in each jar, ensuring they are completely submerged. Leave about 1/2 inch of headspace. You may need to gently press down on the peppers to release any trapped air bubbles. you can use a canning kit to remove the bubbles.
Wipe Jar Rims: Wipe the rims of the jars with a clean, damp cloth to remove any brine residue. This ensures a proper seal.
Seal the Jars: Place the lids on the jars and screw on the bands until they are fingertip tight (not too tight, just snug).
Process in a Water Bath Canner (Optional, for Longer Shelf Life): If you want to ensure a longer shelf life for your pickled banana peppers, you can process them in a boiling water bath canner. Place the jars in the canner, making sure they are covered by at least 1 inch of water. Bring the water to a rolling boil and process for 10 minutes. Remove the jars from the canner and let them cool completely on a towel-lined surface. As the jars cool, you should hear a “pop” sound, indicating that the lids have sealed properly.
Let cool and Rest: If you didn’t boil jars water bath canner, let cool on counter for 2 hours before store in the fridge.
Refrigerate: If you did not process a boiling water bath canner, refrigerate the jars for at least 24 hours before opening to allow the flavors to develop. If you did the boiling water bath canner, you can store them in the cabinet and eat later.

Why You’ll Love These Pickled Banana Peppers:

These Pickled Banana Peppers aren’t just a condiment; they’re a flavor explosion in every bite! The perfect balance of tangy, sweet, and slightly spicy flavors makes them incredibly versatile. What sets them apart is their perfect balance of flavors, a homemade experience from a common item that can be bought from stores. Plus, making them at home is significantly cheaper than buying them pre-made, allowing you to enjoy a generous supply without breaking the bank.

These peppers are delicious on sandwiches, salads, pizza, nachos, or as an appetizer. While some may compare these to pepperoncini, these Pickled Banana Peppers pack a more distinct tang and subtle sweetness. For a spicy kick, try our Spicy Pickled Peppers recipe. Ready to add some zest to your life? Give this recipe a try!

What to Serve Pickled Banana Peppers With:

Pickled Banana Peppers are incredibly versatile and pair well with a wide variety of dishes. Here are a few ideas:

Sandwiches and Wraps: Add them to Italian subs, hoagies, or turkey wraps for a tangy kick.
Pizzas: Sprinkle them on top of your favorite pizza for a burst of flavor. They’re especially delicious with pepperoni and sausage.
Salads: Toss them into salads for added tang and texture. They work well with garden salads, pasta salads, and even potato salads.
Nachos and Tacos: Use them as a topping for nachos or tacos for a zesty twist.
Antipasto Platters: Serve them as part of an antipasto platter with cheeses, meats, and olives.
Grilled Meats: Top grilled burgers, sausages, or chicken with pickled banana peppers for a flavorful contrast.

Top Tips for Perfecting Pickled Banana Peppers:

Use Fresh Peppers: Start with fresh, firm banana peppers for the best texture and flavor. Avoid peppers that are bruised or soft.
Adjust the Spice Level: If you prefer milder peppers, remove the seeds and membranes before pickling. For a spicier version, add more red pepper flakes or use hotter varieties of peppers.
Choose High-Quality Vinegar: Use white vinegar with 5% acidity for optimal pickling and preservation. Avoid using vinegars that are too weak, as they may not properly preserve the peppers.
Don’t Overcook: Be careful not to overcook the peppers during the simmering process. You want them to retain some of their crispness.
Sterilize Your Jars: Proper sterilization is essential for preserving the peppers and preventing spoilage. Make sure to thoroughly sterilize your jars and lids before filling them.
Allow Flavors to Develop: Let the pickled banana peppers refrigerate for at least 24 hours before opening to allow the flavors to fully develop. They will taste even better after a few days.
Adjust Sweetness: if you find the brine is too tart, compensate with another tablespoon of sugar or two.
Jar size: Adjust this for the size you have available. A mix of half pint and pint sizes is fine.

5 Facts about Pickled Banana Peppers:

Banana Peppers are not spicy in nature themselves, they are considered a mild pepper.
The pickling process allows for the peppers to last longer than if they were just sitting raw.
This ingredient is very low in calories which makes it very versatile.
A very popular condiment, pickled banana peppers can also be used as a delicious ingredient.
Pickling is an ancient preserving method that dates back thousands of years.

Storing and Reheating Tips:

Storing:

Refrigerate: Once opened, store the Pickled Banana Peppers in the refrigerator in their original brine. Make sure the peppers are fully submerged to prevent spoilage. They will typically last for 2-3 months in the refrigerator.
Unopened Jars (Water Bath Canned): If you water bath canned your jars, you can store them in a cool, dark place (like a pantry) for up to a year. Check the seal before opening; if the lid is bulging or the contents have changed, discard the jar.
Freezing (Not Recommended): Freezing pickled peppers is not recommended as it can alter their texture and make them mushy. The peppers themselves don’t freeze well.

Final Thoughts:

These homemade Pickled Banana Peppers are a game-changer in the kitchen. Easy to make, bursting with flavor, and incredibly versatile, they’re the perfect way to add a tangy, zesty kick to your favorite meals. Whether you’re topping a pizza, building a sandwich, or spicing up a salad, these peppers are sure to become a staple in your condiment collection. Plus, making them yourself ensures you know exactly what’s going into them, avoiding any unwanted additives or preservatives found in store-bought versions. So, gather your ingredients, follow our simple recipe, and get ready to enjoy the delightful taste of freshly made Pickled Banana Peppers!

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Pickled Banana Peppers FAQs:

Q: Can I use different types of vinegar?

A: While white vinegar is recommended for its neutral flavor and clear color, you can experiment with other vinegars like apple cider vinegar for a slightly different flavor profile. However, avoid using vinegars with strong flavors, as they may overpower the taste of the peppers.

Q: Can I use dried herbs instead of fresh?

A: Yes, you can use dried herbs if you don’t have fresh ones on hand. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs. However, fresh herbs will provide a brighter and more vibrant flavor.

Q: How long do the peppers need to sit before eating?

A: For the best flavor, allow the Pickled Banana Peppers to refrigerate for at least 24 hours before opening. This allows the flavors to meld together and the peppers to fully absorb the brine. They will taste even better after a few days.

Q: Can I process these in a water bath canner to make them shelf-stable?

A: Yes, you can process the jars in a boiling water bath canner for 10 minutes to ensure a longer shelf life. This will make the peppers shelf-stable for up to a year. Follow proper canning procedures to ensure a proper seal.

Q: Why are my pickled banana peppers soft?

A: Likely they were overcooked and the texture was lost, so avoid overcooking the peppers during the simmering process.

Pickled Banana Peppers – Tangy Homemade Condiment