You know that incredible tangy crunch you get from pickled banana peppers? Imagine making them yourself right at home! It’s surprisingly simple and incredibly rewarding to have a jar of these bright, flavorful peppers ready to elevate any meal.
Key Ingredients & Substitutions:
- Banana Peppers: Fresh and firm are best.
- Vinegar: White vinegar is standard. Apple cider vinegar can add a slightly mellower flavor.
- Water: For the pickling brine.
- Salt: Canning or pickling salt is recommended; avoid iodized table salt which can cloud your brine.
- Sugar: Balances the tartness. Adjust to your sweetness preference.
- Garlic: Fresh cloves for flavor.
Ingredients:
Main:
* 2 lbs fresh banana peppers
* 3 cups white vinegar
* 3 cups water
* 2 tablespoons pickling salt
* 1/4 cup granulated sugar
Optional (for flavor):
* 4-5 cloves garlic, peeled and smashed
* 1 teaspoon mustard seeds
* 1 teaspoon celery seeds
How Much Time Will You Need?
- Total Time: 30 minutes (plus cooling/refrigeration time)
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Servings: Fills approximately 3-4 pint jars
- Tools Needed: Large pot, cutting board, sharp knife, measuring cups, clean jars with lids.
Step-by-Step Instructions:
1. Prepare Your Peppers
Wash your banana peppers thoroughly. Slice off the stem ends and slice the peppers into 1/4 to 1/2-inch rings. You can remove the seeds if you prefer less heat, but they often add a nice kick!
2. Sterilize Your Jars
Wash your canning jars and lids in hot, soapy water, then rinse well. To sterilize, place jars (without lids) in a large pot, cover with water, and boil for 10 minutes. Keep them in the hot water until ready to fill.
3. Make the Brine
In a large non-reactive pot, combine the vinegar, water, pickling salt, and sugar. Bring the mixture to a rolling boil over medium-high heat, stirring until the salt and sugar are completely dissolved. This is your delicious pickling brine!
4. Pack the Jars
Carefully remove your hot jars from the sterilizing water. Place 1-2 smashed garlic cloves and any optional spices (like mustard or celery seeds) into the bottom of each jar. Tightly pack the sliced banana peppers into each jar, leaving about 1/2 inch of headspace from the top.
5. Pour in the Brine
Carefully ladle the hot pickling brine over the packed banana peppers in each jar. Make sure the peppers are completely submerged in the liquid. Gently tap the jars on the counter to release any trapped air bubbles.
6. Seal and Cool
Wipe the rims of the jars clean with a damp cloth. Place the lids on top and screw on the bands until finger-tight. Let the jars cool completely on your countertop. As they cool, you should hear a “pop” sound as the lids seal.
Storage Instructions:
Store your sealed pickled banana peppers in a cool, dark place for at least 2 weeks before opening to allow the flavors to develop. Once opened, store them in the refrigerator and enjoy within 2-3 months.
Frequently Asked Questions (FAQ):
Q: Can I use different types of peppers?
A: Absolutely! This brine recipe works well for other mild to medium peppers like jalapeños or bell peppers.
Q: Why is my brine cloudy?
A: Cloudy brine is often caused by using iodized salt. Always use pickling or canning salt for clear results.
Q: How long do homemade pickled banana peppers last?
A: If properly sealed and stored, they can last for several months in a cool, dark pantry. Once opened, refrigerate and consume within 2-3 months.
Q: Do I have to boil the jars?
A: For safe long-term storage, sterilizing your jars is crucial to prevent spoilage.
Q: My peppers aren’t as crunchy as I’d like. What happened?
A: Overcooking the peppers in the brine can make them soft. Also, fresh, firm peppers are essential for a good crunch. Some people add a grape leaf or a tiny bit of pickle crisp for extra crunch.
Q: Can I reduce the sugar?
A: Yes, you can adjust the sugar to your preference. Start with less and add more if you like a sweeter pickled pepper.