Pickled Banana Peppers Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
16
-
Calories
9 kcal
-
Course
Main Course, Salad, Appetizer
-
Cuisine
American
Pickled Banana Peppers Recipe
Description
Pickled Banana Peppers Recipe captures the bright bite of banana peppers, transformed through a simple pickling process using a blend of vinegar, water, honey, and dried herbs like oregano and basil along with garlic and black peppercorns. The peppers are sliced into rings and placed into sterilized jars. The brine is heated and then poured over the peppers while warm. After refrigeration for at least 24 hours, the peppers develop a crisp texture and a balanced flavor profile of tartness, subtle sweetness, and herbal notes. They can be eaten fresh or stored for long-term use in the refrigerator. For extended preservation, garlic is omitted and jars processed in a water bath.
They serve well as a tangy topping for sandwiches, pizzas, and burgers or add bright acidity to charcuterie boards. This recipe makes about 4 cups and retains the distinct heat and crunch of banana peppers through careful preparation and storage.
Ingredients
- 6-7 banana peppers or as many as you can fit
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- 1 clove garlic smashed (or more as desired)
- 1 tablespoon honey
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon black peppercorns
Instructions
- Slice the banana peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Stuff them into cleaned/sterilized 1-pint jars or a larger quart jar.
- Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan or pot.
- Bring the mixture to a quick boil, the remove from heat.
- Cool slightly, then pour the brine into the jars over the sliced banana peppers. Screw on the cap.
- Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.
Notes
- This recipe yields approximately 4 cups of pickled banana peppers.
- For longer storage, omit the garlic and process jars in a water bath for 15 minutes (20 minutes if above 6,000 feet elevation) to ensure preservation.
- Refrigerate and allow peppers to pickle for at least 24 hours before consuming to develop optimal flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Calories | 9kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 438mg | 18% |
| Potassium | 13mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
