Get ready to discover your new favorite condiment. These easy pickled banana peppers are wonderfully tangy and subtly sweet. They add a zesty brightness to any meal.
I find them perfect for a quick snack or to elevate a simple sandwich. They keep well in the fridge too.
Why I Love This Recipe
Honestly, these easy pickled banana peppers are a lifesaver. They are so simple to whip up. You can have them ready in no time. Perfect for busy weeknights.
- Quick prep: Just 15 minutes!
- Big flavor: They really pop in your mouth.
- So versatile: Use them on anything!
- Always fresh: A homemade touch you’ll adore.
They make eating healthy so much easier.
Easy Pickled Banana Peppers Ingredients
The magic of these easy pickled banana peppers begins with just a few simple things. It’s truly amazing how these basic ingredients come together. They create such a bright and flavorful bite.
- Fresh Banana Peppers: These are the star. Choose firm, bright yellow ones.
- Garlic: Minced garlic adds a wonderful punch. It makes them savory.
- Vinegar: This is the backbone of the brine. Use white, wine, or apple cider vinegar. Each adds its own twist.
- Water: It helps balance the vinegar’s tang. It creates the perfect pickling liquid.
- Sea Salt: Just a touch brings out all the flavors. It’s a key part of pickling.
Substitutions and Tips
I always encourage you to make recipes your own. So, here are some fun ideas for your easy pickled banana peppers.
- Sweet Touch: Want sweet banana peppers? Add 1/2 to 3/4 cup of sugar to the hot brine. This gives a lovely sweet-and-sour balance.
- Heat It Up: For spicy pickled banana peppers, throw in some sliced jalapeños. A pinch of red pepper flakes also works wonders. You control the fire!
- Herb Power: Try adding whole coriander seeds. Mustard seeds or celery seeds blend well too. They give an extra layer of flavor.
- Different Peppers: Bell peppers or even milder chilies can also be pickled this way. Experiment with what you love.
Remember, the precise quantities are all in the full recipe card below. Don’t worry, it’s super easy to follow!
How to Make Easy Pickled Banana Peppers
Making these easy pickled banana peppers is a breeze. I promise it’s simpler than you think. Just follow these steps. You will have delicious homemade pickles in no time.
Prepare Your Jar
First, grab a clean mason jar. I like a 32 or 38-ounce size. Make sure it’s super clean. This prevents any unwanted stuff. A hot, soapy wash works great. Rinse it well too.
Slice the Peppers
Next, get your beautiful banana peppers. I slice them into thin discs. Discard the stem as you go. You can make them as thick or thin as you like. Just get them ready for their new home.
Boil the Brine
Now, let’s make the pickling liquid. In a medium saucepan, combine water and vinegar. Bring this mixture to a rolling boil. While it heats, add your minced garlic. Toss in the sea salt too. Give it a good stir. Remove it from the heat once boiling.
Combine and Cool
Pour this hot brine over your sliced peppers. Make sure the peppers are packed snugly. Let the jar sit on the counter. It needs to reach room temperature. This cooling step is important. It lets the flavors meld properly.
Chill and Enjoy
Once cool, pop a lid on your jar. Place it right in the fridge. You can try them almost right away. They will have a fresh, crisp crunch then. For softer, more marinated peppers, wait 24 hours. That’s my favorite way to enjoy easy pickled banana peppers!
How to Store Easy Pickled Banana Peppers
Storing your easy pickled banana peppers is super simple. Once cooled, keep them tightly sealed. A good lid is key. I use a mason jar with its regular lid. Pop the jar right into your fridge. They store beautifully there. These easy pickled banana peppers will last for several weeks. Some folks say even months! I usually eat mine too fast to know. Always make sure the peppers stay submerged in the brine. This keeps them fresh and tasty. If any bits float up, just push them down. A fermentation weight can help too. Enjoy them straight from the fridge!
Tips for Success
- Choose firm, fresh banana peppers. They pickle best.
- Ensure your jar is very clean. This is super important.
- Don’t rush the cooling process. Let them cool completely.
- Pack peppers tightly in the jar. Leave little air space.
- Submerge all peppers in brine. No floating bits allowed!
- For varied texture, blanch some peppers first.
- Taste the brine for balance. Adjust salt or sugar.
Kitchen Tools You’ll Need
- Large Mason Jar: A 32 to 38-ounce jar works perfectly.
- Medium Saucepan: For boiling the pickling brine.
- Sharp Knife: Essential for slicing those banana peppers.
- Cutting Board: Keep your countertops safe.
- Measuring Cups and Spoons: For accurate ingredient amounts.
- Ladle or Funnel: Helps pour the hot brine safely.
Serving Suggestions
- Pile them high on a juicy hamburger.
- Add a zesty crunch to your hot dogs.
- Chop them into a fresh garden salad.
- Mix into tuna or chicken salad for a kick.
- Serve as a bright, tangy side with grilled meats.
- Snack on them straight from the jar for a treat.
- Fold into scrambled eggs or omelets.
Easy Pickled Banana Peppers
- Total Time: 25 minutes + chilling time
- Yield: 1 (32-38 oz) jar
- Diet: Vegetarian
Description
Easy pickled banana peppers recipe, perfect for a quick snack or as an addition to various dishes. This recipe offers flexibility for sweet or spicy variations.
Ingredients
- 14–16 oz fresh banana peppers
- 2–3 cloves garlic minced
- 1.5 cups vinegar (white vinegar, wine vinegar, white balsamic vinegar, apple cider vinegar)
- 1.5 cups water
- 1/2–1 tsp sea salt
Instructions
- Clean your mason jar.
- Bring water and vinegar to a boil in a medium saucepan.
- While you wait for the pot to boil, slice your peppers into discs, discarding the stem.
- Fill jar with banana peppers.
- Once water-vinegar mixture has reached a boil, add minced garlic and salt and remove from heat.
- Allow to cool for 5-10 minutes, then pour over banana peppers in your jar. Allow jar to reach room temperature.
- Once your jar-o-peppers has cooled, slap on the lid and pop in the fridge. That’s it! You can dive in while they’re al-dente in 30-60 minutes if you’d like (they’ll have a fresh crunch) or give them a good 24+ hours or so to soften up a bit and marinate in the seasoned vinegar. For even softer peppers you can add the freshly sliced peppers and garlic to the vinegar mixture while boiling and let the peppers blanch for 5 minutes before allowing to cool and jarring.
Notes
- You’ll also want to have a 32 or 38 ounce mason jar with a lid handy. I used a 38 oz jar for mine!
- Craving sweet banana peppers instead of savory? Feel free to add a little sugar to sweeten them up! When the vinegar mixture is heated, dissolve 1/2-3/4 cup of sugar into the vinegar before pouring over peppers.
- Want them spicy? Add some jalapeños or red pepper flakes to the jar!
- Feel free to mix and match your favorite herbs and spices! Whole coriander seeds, mustard seeds, and celery seeds are all popular pickled pepper add-ins!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Frequently Asked Questions
Can I make these Easy Pickled Banana Peppers spicy?
Absolutely, you can! To make your easy pickled banana peppers spicy, just add some sliced jalapeños. A pinch of red pepper flakes into the jar works really well too. You can control the heat.
How long do Easy Pickled Banana Peppers last in the fridge?
These easy pickled banana peppers will last for several weeks. Make sure they are always submerged in the brine. Keep them in a tightly sealed jar in the refrigerator. Mine usually disappear much faster!
What kind of vinegar should I use for Easy Pickled Banana Peppers?
For making easy pickled banana peppers, you have options! White vinegar is classic. Apple cider vinegar gives a slightly fruitier note. Wine vinegar or even white balsamic vinegar work beautifully too. Choose what you like best!
Can I use other peppers with this Easy Pickled Banana Peppers recipe?
Yes, you certainly can! This recipe for easy pickled banana peppers is very adaptable. Try it with bell peppers for a mild pickle. You could also use other milder chili varieties. Experiment and find your favorite!
Conclusion
So there you have it, friends! Making your own easy pickled banana peppers is so rewarding. It’s a simple joy, really. You get to create something delicious. Something that truly brightens up any dish. I love knowing exactly what goes into my food. These peppers bring a little bit of sunshine. They are tangy, crunchy, and so versatile. They make quick snacks. They make meals pop. Give this recipe a try. You’ll be so glad you did. Your taste buds will thank you. Happy pickling, everyone!
