Quick Pickled Banana Peppers
User Reviews
5
Quick Pickled Banana Peppers
Description
Quick Pickled Banana Peppers involve fresh banana peppers sliced into discs and preserved in a seasoned vinegar brine flavored with garlic and salt. The process begins with heating a vinegar and water mixture to a boil, then adding minced garlic and salt off heat before pouring it over the peppers in a sterilized jar. The peppers stay crunchy initially but can be softened by letting them marinate longer or briefly blanching them in the hot brine before jarring.
The resulting pickles balance tangy and savory notes from the vinegar and garlic, while the peppers retain a fresh crunch when eaten early or become tender with longer pickling. This pickling process is straightforward and doesn't require traditional canning, making it accessible for home cooks looking to preserve banana peppers quickly.
This pickled banana pepper makes a bright, acidic topping for sandwiches, salads, pizzas, or as a snack on its own. The concentrate of vinegary flavor pairs well with rich or fatty foods to cut through heaviness, adding a flavorful bite to meals.
Variations can be made by adjusting the seasoning: adding sugar for sweetness, jalapeños or red pepper flakes for heat, or including herbs and spices like coriander or mustard seeds to customize the flavor profile. Using a large mason jar simplifies storage and allows the peppers to marinate evenly in the fridge.
Ingredients
- 14-16 oz banana peppers fresh
- 2-3 cloves garlic minced
- 1.5 cups vinegar (white vinegar, wine vinegar, white balsamic vinegar, apple cider vinegar)
- 1.5 cups water
- 1/2-1 tsp salt sea salt
Instructions
- Clean your mason jar.
- Bring water and vinegar to a boil in a medium saucepan.
- While you wait for the pot to boil, slice your peppers into discs, discarding the stem.
- Fill jar with banana peppers.
- Once water-vinegar mixture has reached a boil, add minced garlic and salt and remove from heat.
- Allow to cool for 5-10 minutes, then pour over banana peppers in your jar. Allow jar to reach room temperature.
- Once your jar-o-peppers has cooled, slap on the lid and pop in the fridge. That's it! You can dive in while they're al-dente in 30-60 minutes if you'd like (they'll have a fresh crunch) or give them a good 24+ hours or so to soften up a bit and marinate in the seasoned vinegar. For even softer peppers you can add the freshly sliced peppers and garlic to the vinegar mixture while boiling and let the peppers blanch for 5 minutes before allowing to cool and jarring.
Notes
- Use a 32 or 38 ounce mason jar for ample space to hold the peppers and vinegar mixture.
- To sweeten the pickled peppers, dissolve ½ to ¾ cup sugar in the heated vinegar before pouring over the peppers.
- Add jalapeños or red pepper flakes to increase the spiciness of your pickled peppers.
- Incorporate whole spices like coriander, mustard, or celery seeds for additional flavor complexity.
- For softer peppers, blanch sliced peppers and garlic in the boiling vinegar mixture for 5 minutes before cooling and jarring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19servings
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Calories | 9kcal | 0% |
| Carbohydrates | 1g | 0% |
| Sodium | 65mg | 3% |
| Potassium | 53mg | 1% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 17.4mg | 19% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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