Pickled Banana Peppers
Pickled banana peppers are a must-try treat if you love tangy, crunchy, and slightly sweet flavors. Whether you've got a surplus of banana peppers from your garden or want to enjoy their unique taste all year round, this easy pickled banana peppers recipe is here to save the day. In this post, we'll show you how to transform your banana peppers into delightful pickles for snacking, adding to salads, or elevating your favorite sandwiches.
Ingredients
- 6-7 banana peppers, sliced
- 1 cup white vinegar
- 1 cup water
- 1 tbsp pickling salt
- 1 clove garlic, smashed, adjusted to taste
- 1 tbsp honey or granulated sugar
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp black peppercorns
Instructions
- Start by washing and slicing the banana peppers into ¼-inch rings, removing the stems if desired.
- Combine the white vinegar, water, pickling salt, smashed garlic, honey (or sugar), dried oregano, dried basil, and black peppercorns in a large pan or pot. Stir it and bring the mixture to a quick boil.
- Once the mixture is boiling, remove it from the heat and let it cool slightly. This flavorful brine will be the key to your pickled banana peppers.
- Carefully arrange the sliced banana peppers in the jars, ensuring they are packed comfortably.
- Pour the cooled brine over the peppers, making sure they are fully submerged. Secure the jar with the lid.
- Place the jar in the refrigerator and allow the flavors to meld for about 24 hours. The magic of pickling will be at work, turning your banana peppers into a delightful treat.
Notes
- This is a refrigerator pickle recipe, which means it is meant to be stored in the refrigerator. If you want to preserve it for longer, remove the garlic and run the jar through a water bath, then keep it in a cool, dry place, like your pantry.
- Ingredients and Seasonings. I've used several of my favorite components here to season the banana peppers, but you can use others you love. Do you enjoy mustard seeds? Go for it. Want some dried oregano? Sure thing! A bit of fresh dill? Yes! I love it. Make this recipe your own.
- Best Salt for Pickling. Use pickling salt, kosher salt, or pure sea salt for pickling. Most salts will work if they do not contain additives like anti-clumping agents.
- The Crispness Factor. Your pickled banana peppers will stay nice and crisp in the jar because we're not boiling or processing them. They may soften slightly, which is natural, but you'll still get that satisfying snap and crunch.
- Vinegar. I'm using a simple white vinegar for this recipe, though you can use apple cider vinegar for a slightly sweeter, tangier version. It works great.
- Heat Factor. Banana peppers are not hot and spicy. However, you can spice things up by including a hot pepper or two in your pickling mix. The heat from the hot pepper will permeate your brine and add warmth to the mixture. I've added a habanero pepper, and the whole batch had an excellent heat level.