These Quick Pickled Banana Peppers are tangy and delicious! Simple and easy, they are the perfect pickled pepper recipe.

Banana peppers are one of my favorite snacks for this summer. It’s the easiest pickling recipe, made of banana peppers, vinegar, sugar, and spices. As I mentioned in the recipe below, you can adjust the sweetness and tanginess easily.

I like the way these pickled banana peppers add a burst of flavor to my meals. Storing this snack is simple; just keep them in a cool, dark place until opened, then refrigerate.

You can use pickled banana peppers on sandwiches and burgers. Also, they are great in salads, on tacos, and even as a tasty topping for pizzas. Enjoy this easy and delicious recipe!

Are Banana Peppers Hot or Sweet?

Banana peppers are usually mild and slightly sweet. They have a tangy flavor that adds a nice crunch to dishes without being too spicy. However, some banana peppers can have a bit of heat, but they are generally not considered hot.

Ingredients

• 1 pound banana peppers, sliced into rings
• 2 cups white vinegar
• 1 cup water
• 2 tablespoons sugar
• 2 tablespoons salt
• 4 cloves garlic, sliced
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1 teaspoon dried oregano (optional)

How to make Pickled Banana Peppers

Step 1:

Wash the banana peppers thoroughly. Slice them into rings and remove any seeds if you prefer a milder flavor. Set the sliced peppers aside.

Step 2:

Sterilize your canning jars and lids by boiling them in water for 10 minutes. This step is crucial to ensure the pickles are safe to eat and last longer.

Step 3:

Combine the white vinegar, water, sugar, and salt in a medium saucepan. Bring the mixture to a boil, stirring occasionally until the sugar and salt dissolve completely.

Step 4:

Add the garlic slices, mustard seeds, black peppercorns, and dried oregano (if using) to the brine. Let it simmer for a few minutes to allow the flavors to blend.

Step 5:

Carefully pack the sliced banana peppers into the sterilized jars, leaving about 1/2 inch of headspace at the top. Pour the hot brine over the peppers, making sure they are fully submerged.

Step 6:

Use a clean utensil to remove any air bubbles from the jars. Wipe the rims of the jars with a clean cloth to ensure a good seal.

Step 7:

Place the lids on the jars and screw on the bands until they are fingertip tight.

Step 8:

If you plan to store the pickled peppers for an extended period, process the jars in a boiling water bath for 10 minutes. This step can be skipped if you plan to consume them within a few weeks.

Step 9:

Allow the jars to cool completely at room temperature. Once cooled, check the seals. Store the jars in a cool, dark place for at least 1 week before consuming to allow the flavors to develop.

Tips

If you prefer a sweeter pickle, you can increase the amount of sugar in the brine. Conversely, reduce the sugar if you want a tangier flavor.

For a spicier version, include a few slices of jalapeño or a pinch of red pepper flakes in the brine. This adds a nice kick to your pickled peppers.

Experiment with spices and herbs like dill, coriander seeds, or bay leaves to create unique flavor profiles.

Slice the banana peppers uniformly to ensure even pickling. This helps achieve a consistent texture throughout the batch.

Let the pickled banana peppers sit for at least a week before consuming them. This allows the flavors to meld and develop, resulting in a more delicious pickle.

How to serve Pickled Banana Peppers

For me, the best way to serve pickled banana peppers is as a topping for sandwiches and burgers. Also, they add a tangy crunch to salads and wraps. You can try mixing them into pasta salads or coleslaw for an extra zing.

They pair wonderfully with charcuterie boards and cheese platters, adding a bright contrast. If you like tacos or nachos, sprinkle some pickled banana peppers on top for a burst of flavor. Also, consider adding them to pizza or flatbreads for a unique twist. For more adventurous dishes, incorporate them into stir-fries or as a garnish for grilled meats and fish.

FAQ

How long do pickled banana peppers last?

Unopened, they can last up to a year when stored in a cool, dark place. Once opened, refrigerate and consume within a few weeks.

Can I use other types of peppers for this recipe?

Yes, you can substitute banana peppers with other mild peppers like bell peppers or spicier varieties like jalapeños for a different flavor.

Do I need to sterilize the jars?

Yes, sterilizing the jars is important to ensure the longevity and safety of your pickled peppers.

Can I reduce the amount of sugar in the recipe?

Absolutely. Adjust the sugar to your taste preference for a sweeter or more tangy pickle.

Can I reuse the pickling brine?

It’s not recommended to reuse the brine for a new batch of peppers due to the potential loss of acidity and flavor.

Do I need to remove the seeds from the peppers?

It’s a personal preference. Removing seeds can reduce the heat while leaving them in can add a slight kick.

Can I use apple cider vinegar instead of white vinegar?

Yes, apple cider vinegar can be used for a different flavor profile, but ensure it has at least 5% acidity.

Conclusion

Pickled banana peppers are easy to make and taste great with many dishes. With this simple recipe, you can add a tasty, tangy crunch to your meals. Enjoy them on sandwiches, salads, or even as a snack. Making pickled banana peppers at home is a fun and delicious way to enhance your food!

Easy Pickled Banana Peppers

Recipe by Wasian CookeryCourse: Sides, condimentCuisine: AmericanDifficulty: Easy

Servings

4

pint jars

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

These Quick Pickled Banana Peppers are tangy and delicious! Simple and easy, they are the perfect pickled pepper recipe.

Ingredients

• 1 pound banana peppers, sliced into rings

• 2 cups white vinegar

• 1 cup water

• 2 tablespoons sugar

• 2 tablespoons salt

• 4 cloves garlic, sliced

• 1 teaspoon mustard seeds

• 1 teaspoon black peppercorns

• 1 teaspoon dried oregano (optional)

Directions

• Wash the banana peppers thoroughly. Slice them into rings and remove any seeds if you prefer a milder flavor. Set the sliced peppers aside.
• Sterilize your canning jars and lids by boiling them in water for 10 minutes. This step is crucial to ensure the pickles are safe to eat and last longer.
• Combine the white vinegar, water, sugar, and salt in a medium saucepan. Bring the mixture to a boil, stirring occasionally until the sugar and salt dissolve completely.
• Add the garlic slices, mustard seeds, black peppercorns, and dried oregano (if using) to the brine. Let it simmer for a few minutes to allow the flavors to blend.
• Carefully pack the sliced banana peppers into the sterilized jars, leaving about 1/2 inch of headspace at the top. Pour the hot brine over the peppers, making sure they are fully submerged.
• Use a clean utensil to remove any air bubbles from the jars. Wipe the rims of the jars with a clean cloth to ensure a good seal.
• Place the lids on the jars and screw on the bands until they are fingertip tight.
• If you plan to store the pickled peppers for an extended period, process the jars in a boiling water bath for 10 minutes. This step can be skipped if you plan to consume them within a few weeks.
• Allow the jars to cool completely at room temperature. Once cooled, check the seals. Store the jars in a cool, dark place for at least 1 week before consuming to allow the flavors to develop.
• Enjoy your pickled banana peppers on sandwiches, salads, or as a tangy snack!

Notes

• If you prefer a sweeter pickle, you can increase the amount of sugar in the brine. Conversely, reduce the sugar if you want a tangier flavor.
• For a spicier version, include a few slices of jalapeño or a pinch of red pepper flakes in the brine. This adds a nice kick to your pickled peppers.