There’s nothing quite like the bright, tangy crunch of homemade sweet pickled banana peppers. These vibrant beauties burst with a delightful balance of sweet and sour. They offer a refreshing pop of flavor that elevates any meal.
I find them simply irresistible. They are great on sandwiches or straight from the jar. My family asks for them all the time!
Why I Love This Recipe
Oh, let me tell you why these sweet pickled banana peppers are a true kitchen gem! Firstly, they are unbelievably simple to make. Seriously, anyone can do it. They add such a fantastic zing to everything. Think sandwiches, salads, or even as a quick snack. Plus, they keep well, so I always have some on hand. It’s a little secret weapon for adding bright flavor to any dish. My loved ones just rave about them!
Sweet Pickled Banana Peppers Ingredients
Creating these amazing sweet pickled banana peppers starts with a few simple ingredients. But together, they make magic! Each one plays a part in that delightful sweet and tangy crunch.
- Banana Peppers: These are the stars, of course! They offer a mild heat and a perfect crisp texture.
- Red Pepper: A pop of color and a touch more sweetness. It makes your jars absolutely beautiful.
- White Vinegar: This creates that wonderful sour tang. It’s essential for pickling.
- Sugar: It balances the vinegar, giving us those truly sweet pickled banana peppers.
- Mustard Seed: This adds a classic pickling spice flavor. It’s subtle yet important.
- Celery Seed: Another classic spice, lending an earthy depth. It’s often forgotten but a real flavor booster.
Substitutions and Tips
Don’t have everything on hand? No worries! You can often get creative with pickling.
- Vinegar Swap: Apple cider vinegar can work too. It offers a slightly fruitier note.
- Spice Variations: Try a pinch of dill seed. It gives a different but still tasty vibe.
- Sweetness Level: You can adjust the sugar just a bit. Add more for extra sweetness.
- Pepper Heat: Want more kick? Add a few jalapeño slices.
- Jar Sizes: Feel free to use larger or smaller jars. Just adjust the pepper amounts.
Remember, the exact amounts for these sweet pickled banana peppers are in the printable recipe card below. Happy pickling!
How to Make Sweet Pickled Banana Peppers
Making these delightful sweet pickled banana peppers is easier than you think. I’ll walk you through each step. You’ll have jars of yummy goodness in no time. This method is simple and effective. It ensures perfect results. Just follow along!
Prepare Your Peppers and Jars
First, get your banana peppers ready. Slice them into nice, even 1/4-inch rings. Don’t forget that red pepper too! Mix them gently in a bowl. Now, grab those sanitized Mason jars. They need to be super clean. Start stuffing the pepper rings into each jar. Pack them in as much as you can. Press them down softly. They will shrink a bit. This ensures plenty of peppers later. Set the filled jars aside. Pick a heat-proof surface like a counter. This protects your tabletop.
Create the Pickling Brine
Next comes the magical brine! Get a medium saucepan. Pour in the white vinegar. Add the sugar, mustard seed, and celery seed. This combination makes the signature flavor. Stir it all together. Bring this mixture to a rolling boil. Keep an eye on it. A rolling boil means it’s bubbling strongly. This step is super important for good flavor. Plus, it helps with preservation. The sweet brine will smell amazing. That’s how you know it’s ready.
Fill and Seal the Jars
Once your brine is boiling, it’s time to fill the jars. Carefully pour the hot mixture over the peppers. Leave about 1/4 inch space at the top. This is called headspace. It’s important for proper sealing. Next, place the lids on each jar. Then, secure them with the screw-on rings. Now, here’s a little trick I learned. Use an oven mitt! Turn the jars upside down. Let them sit like this for 10 minutes. This helps create a good seal. After 10 minutes, flip them upright again. Let them cool completely. You’ll hear little pops. That means the lids are sealing! No need to press them down. The magic happens on its own.
The Waiting Game for Flavor
This is the hardest part for me! You really should let your sweet pickled banana peppers sit. Give them at least a week to marinate. This waiting time is worth it. The flavors deepen and meld together. The peppers absorb all that wonderful brine. They become truly amazing. If you can wait longer, even better! But a week is usually enough. Then, enjoy your delicious creations. They are perfect on everything!
How to Store Sweet Pickled Banana Peppers
Once your jars of sweet pickled banana peppers are sealed and cooled, store them in a cool, dark place. A pantry or cellar works perfectly. Unopened jars can last for several months, often up to a year. After opening a jar, those tangy banana peppers need to go into the refrigerator. They will usually stay fresh and crunchy for a few weeks once opened. I always make a mental note to enjoy them soon! This storage method keeps them delicious. It also ensures they’re safe to eat.
Tips for Success
- Always sanitize your jars first.
- Pack peppers tightly; they shrink.
- Use fresh, firm banana peppers.
- Measure ingredients carefully.
- Bring brine to a full rolling boil.
- Leave proper headspace in jars.
- Let sweet pickled banana peppers age.
- Store in a cool, dark place.
Kitchen Tools You’ll Need
- Mason Jars: Eight-ounce jars are perfect for these sweet pickled banana peppers.
- Large Saucepan: For making the pickling brine.
- Measuring Cups: For liquids and dry ingredients.
- Measuring Spoons: For spices, so important!
- Cutting Board: For slicing those fresh peppers.
- Sharp Knife: Makes prepping quick and easy.
- Ladle or Funnel: Helps pour hot brine neatly.
- Oven Mitts: Essential for handling hot jars safely.
Serving Suggestions
- Pile these sweet pickled banana peppers onto sandwiches.
- They are amazing on hot dogs or juicy burgers.
- Chop them for a zesty addition to salads.
- Serve them alongside grilled meats.
- Add them to your cheese board.
- They make a fantastic snack straight from the jar.
- Mix them into tuna or chicken salad.
Sweet Pickled Banana Peppers
- Diet: Vegetarian
Description
This recipe provides instructions for making sweet pickled banana peppers with red pepper slices. The process involves preparing the peppers, creating a pickling brine, and then sealing the jars for preservation.
Ingredients
- 2 8-ounce Sanitized Mason Jars
- 12–16 Banana Peppers, deseeded and sliced into 1/4 inch strips
- 1 Red Pepper, sliced into 1/4 inch strips
- 2 Cups White Vinegar
- 1/2 Cup Sugar
- 2 tsp Mustard Seed
- 2 tsp Celery Seed
Instructions
- Mix the banana peppers and red pepper together. Stuff as many rings into each jar as can fit. Press them down (gently) to fill the jar as much as possible because they will shrink as they marinate. Set jars on a surface that can handle heat.
- In a medium sized saucepan, add vinegar, sugar, mustard seed and celery seed. Bring to a rolling boil.
- Once boiling, pour mixture into jars, leaving 1/4 inch space to the top of the jar.
- Lay lids on a seal with ring.
- Using an oven mitt, turn the jars over for 10 minutes.
- After 10 minutes, flip them back and let them cool completely. The lids should seal themselves (you don’t press them down).
- Let the peppers sit a week (if you can) and enjoy!!!
Notes
- Sanitized Mason Jars are essential for safe canning.
- Gently pressing the peppers into the jars helps ensure they are fully submerged in the brine and allows for maximum filling.
- Turning the jars over for 10 minutes after filling can help with sealing.
- Allowing the peppers to sit for a week before eating will enhance their flavor.
- Category: Condiment
- Method: Pickling
Frequently Asked Questions
Can I make Sweet Pickled Banana Peppers ahead of time?
Absolutely, that’s the beauty of them! These sweet pickled banana peppers actually taste even better after a week or two. The flavors have more time to really develop. This makes them perfect for meal prep or homemade gifts.
What if my lids don’t seal?
Don’t worry if a lid doesn’t seal right away. It happens sometimes! Just place that jar in the fridge. Enjoy those sweet pickled banana peppers within a few weeks. The seal usually “pops” when cooling.
How long do Sweet Pickled Banana Peppers last?
Unopened, properly sealed jars of sweet pickled banana peppers can last up to a year in a cool, dark pantry. Once opened, store them in the refrigerator. They typically stay fresh and delicious for several weeks.
Can I adjust the sweetness of these pickled peppers?
Yes, you certainly can! If you prefer your sweet pickled banana peppers less sweet, simply reduce the sugar. For a sweeter version, add a tablespoon or two more. Taste the brine before boiling it for a good idea.
Conclusion
Making your own sweet pickled banana peppers is truly rewarding. It brings such a sense of accomplishment. You get to enjoy that perfect balance of sweet and tangy. These zesty peppers elevate so many dishes. They are a delightful addition to any meal. I love knowing I created something so fresh and flavorful. Each bite is a testament to simple, good food. So go ahead, give this recipe a try. You’ll soon find yourself reaching for these sweet pickled banana peppers often. They really bring a little sunshine to your kitchen.
