Pickled Banana Peppers
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
1 quart
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Calories
261 kcal
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Course
Side Dish, Condiments
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Cuisine
Italian, American, International
Pickled Banana Peppers
Description
The Pickled Banana Peppers recipe preserves sliced banana peppers by immersing them in a hot vinegar solution with water, sugar, kosher salt, garlic, bay leaves, and black peppercorns. Upon cooling, the mixture is sealed in a jar and refrigerated to develop flavor. The preparation emphasizes selecting fresh peppers without blemishes and removing seeds to control spiciness and bitterness.
The method brings a balance of acidity, mild sweetness, and savory spice from the garlic and peppercorns. Using white vinegar ensures a sharp tang while sugar moderates the flavor. The peppers remain crisp due to the quick pouring of hot brine and subsequent cooling.
After at least 1-2 weeks of refrigeration, the peppers develop their full pickled taste, making them useful as a zesty addition to a range of dishes. Optional turmeric can be added for color enhancement. The recipe allows for sweetening adjustments based on preference.
Ingredients
- 12 ounces banana pepper washed and sliced, discarding as many seeds as you reasonably can(select fresh peppers without wrinkles, soft or dark spots, or peppers of choice
- 3 cloves garlic , cut in half and smashed
- 2 teaspoons black peppercorns
- 2 bay leaf
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons sugar (optional; or use more if you prefer your peppers sweeter)
- 1 tablespoon kosher salt or pickling salt
- Note: If you prefer a richer color (some store-bought peppers include food coloring) you can add 1/2 to 1 teaspoon ground turmeric to the pot when you're heating up the brine.
Instructions
- Place the garlic, bay leaf and peppercorns in the bottom of a 1 quart (1 liter) glass jar. Pack in the sliced peppers.Place the vinegar, water, sugar and salt in a small pot and bring to a boil, stirring until the sugar and salt are dissolved. Pour the hot vinegar over the peppers until the peppers, pressing them down with a butter knife to eliminate air pockets.Close the lid tightly and let it cool completely at room temperature and then transfer the jar to the fridge. For the best flavor let the jar sit for at least 1-2 weeks before using, occasionally giving the jar a good shake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1quart
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1quart | |
| Calories | 261kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1813mg | 76% |
| Potassium | 988mg | 21% |
| Fiber | 14g | 56% |
| Sugar | 19g | 38% |
| Vitamin A | 1157IU | 23% |
| Vitamin C | 283mg | 314% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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