Pickled Banana Peppers

| Last Updated: October 4, 2019 | , , ,

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Perfect for sandwiches and salads…

You love them on your deli sandwiches, so why not have them ready and waiting at home? This pickled banana peppers recipe is easy to make and surprisingly quick, especially if the focus is immediate eating and not canning (like this recipe expects.) Though the longer you let them sit in the brine, the tangier – and tastier – they will be. Let them sit for at least 24 hours, but if you can wait a week (we know, tough) they are even better!

Obviously, they are delicious on sandwiches, but don’t overlook them as a simple side with grilled meats, as a salad ingredient. and as a delicious topper for hot dogs. Want more ideas? Check out our post: Eight Delicious Pickled Banana Pepper Uses.

Now if you’re looking for a major step up in the pickled chili pepper department, take a look at our pickled habanero peppers recipe. Habaneros are much hotter than banana peppers (0 to 500 Scoville heat units compared to 100,000 to 350,000 SHU). So don’t think of this as a tiny step. Though, if you’re used to habanero heat, the natural sweetness of that chili is quite tasty with the pickled tang.

Pickled Banana Peppers

Pickled Banana Peppers

Deliciously tangy with a mild heat
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer
Keyword: Banana Pepper
Servings: 4 pints
Calories: 84kcal

Ingredients

  • 1 pound banana peppers approx. 10, seeded and sliced into rings
  • 2 cloves garlic minced
  • 3 cups white vinegar
  • 2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon mustard seeds optional
  • 1 teaspoon celery seed optional

Instructions

  • Add the sliced banana peppers and minced garlic evenly Into two 1-quart mason jars (or 4 1-pint jars).
  • In a saucepan over medium heat, combine the white vinegar, water, kosher salt, sugar, mustard seeds (optional), and celery seed (optional). Stir until the mix is completely dissolved and nearing boil, then remove from heat and allow the brine to cool to room temperature.
  • Add the brine to the mason jars, leaving 1/2 inch free at the top of each jar, then seal with a lid.
  • For best flavor, allow the banana peppers to pickle for a minimum of 24 hours or – even better – up to a week prior to eating.

Video

Nutrition

Calories: 84kcal | Carbohydrates: 10g | Protein: 2g | Sodium: 3514mg | Potassium: 290mg | Fiber: 3g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 94.2mg | Calcium: 43mg | Iron: 0.9mg
Tried this recipe?Mention @PepperScale or tag #PepperScale!
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Laura
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Laura

How long will these last after they’ve been pickled ?

Samantha
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Samantha

Hi PepperScale, Im about to try out your pepper recipe, after finishing them do I put them in the fridge straight away or only after they have sat for 24hrs?

Leslie Westbrook
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Leslie Westbrook

I made these but I pr them in a water bath to seal them so they would last longer. Boy oh boy they are twangy and we love them. Thank you

Tammy L White
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Tammy L White

How long did you water bath them?

Vickie
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Vickie

Leslie how long did you water bath them?

Linda
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Linda

What happens if you put no salt in the peppers?

Linda
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Linda

Need a reply because we just canned the banana peppers and did not ad the pickleing salt? Can you redo them by opening them and ad salt and reheat the brine? ANSWER ASAP

Lisa
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Lisa

how long will they last after being canned

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