pickled banana pepper recipe
The Best pickled banana pepper recipe
Plus, they’re surprisingly healthy for the effort. The peppers are packed with vitamins A and C, and the pickling process adds probiotics, which can help support gut health. It’s a simple way to get more veggies into your diet without much extra work. And because they keep for months, they’re perfect for meal prep—just grab one when you’re hungry and you’ve got a little tangy surprise ready to go. Whether you’re serving them at a potluck or keeping them in the fridge for a quick snack, they’re always a hit.
Spicy Pickled Banana Peppers
A tangy, fiery condiment that balances sweet and heat, perfect for sandwiches, tacos, or as a topping for grilled meats. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups water
- 2 cups white vinegar
- 1 tbsp salt
- 2 tbsp sugar
- 1 tsp mustard seeds
- 1 tsp whole black peppercorns
- 1 tsp ground cumin
- 8 banana peppers
- 4 cloves garlic, peeled
- 1 small red onion, quartered
- 1 jalapeño, seeded and sliced (adjust for spice preference)
👨🍳Directions
-
1
Rinse banana peppers under cold water and pat dry. Trim stems and remove seeds from half the peppers to control heat. -
2
In a mixing bowl, combine vinegar, water, salt, sugar, mustard seeds, peppercorns, and cumin. Bring to a boil, then simmer for 5 minutes. -
3
Pack the remaining unseeded peppers, garlic, onion, and jalapeño into clean jars. Pour the hot brine over them, ensuring everything is submerged. -
4
Let the jars cool to room temperature, then refrigerate for at least 2 hours before serving.
🔧Equipment
- Large pot
- Clean jars with lids
- Mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spicy Pickled Banana Peppers Works
❓ Frequently Asked Questions About Spicy Pickled Banana Peppers
How do I store pickled banana peppers?
Pickled banana peppers keep well in the refrigerator for up to three months. Store them in an airtight container in the fridge, submerged in their brine to prevent spoilage. If the peppers start to soften or develop a slimy texture, it’s best to use them within a few weeks.
Can I make pickled banana peppers without a pressure canner?
Yes, you can safely store them in the fridge instead of canning. Since these peppers are small and thin-skinned, refrigeration is sufficient for short-term enjoyment. Just ensure they stay fully submerged in the brine and consume them within three months.
What if I don’t have fresh banana peppers?
If you can’t find fresh banana peppers, substitute with jalapeños or serranos—just adjust the seasoning slightly to balance the spiciness. For extra tang, add a splash of apple cider vinegar or a pinch of sugar to the brine.
How do I adjust the heat level?
Banana peppers are mild, but if you want them hotter, replace half with serranos or habaneros. For a sweeter, less spicy version, reduce the vinegar slightly and add a teaspoon of honey or sugar to the brine.
