Oh, let me tell you about pickled banana peppers! These bright, tangy little gems are a game-changer in the kitchen. I love how versatile they are—toss them on sandwiches, salads, or even tacos, and they instantly elevate any dish. The best part? Learning how to make pickled banana peppers at home is super easy and incredibly satisfying! There’s just something special about opening a jar that you’ve made yourself, knowing exactly what went into it. Trust me, once you try these homemade beauties, you’ll never want store-bought again. Let’s dive into this delicious adventure together!
Ingredients List
Here’s everything you’ll need to whip up your own batch of pickled banana peppers. Gather these simple ingredients, and you’re on your way to creating a flavorful condiment that will brighten up any meal!
- 10 banana peppers, sliced
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons salt
- 2 tablespoons sugar
- 4 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
Make sure to have everything prepped and ready before you start pickling, so it all goes smoothly!
How to Prepare Instructions
Now, let’s get into the fun part—making those delicious pickled banana peppers! Follow these easy steps, and you’ll have a batch ready to enjoy in no time. Trust me, it’s simpler than you think!
Step 1: Prepare the Peppers
First, let’s wash those banana peppers thoroughly under cold water. Once they’re clean, slice them into rings or strips, whichever you prefer! And don’t forget to wear gloves—trust me, you don’t want to accidentally touch your eyes after handling those spicy little guys!
Step 2: Create the Pickling Brine
In a medium pot, combine the white vinegar, water, salt, and sugar. Stir it all together, then bring the mixture to a rolling boil! Boiling is essential because it helps dissolve the salt and sugar, making the brine perfectly balanced and flavorful.
Step 3: Add Flavorings
Once the brine is boiling, add in the peeled garlic cloves, black peppercorns, and dried oregano. This is where the magic happens! The flavors meld together beautifully, giving your pickled peppers that extra zing and aroma that’ll make your kitchen smell amazing.
Step 4: Jar the Peppers
Now it’s time to jar those peppers! Place the sliced banana peppers into sterilized jars. Make sure to pack them in tightly but not too tightly. Then, carefully pour the hot pickling brine over the peppers, filling the jars to the top. Leave a little space at the top for expansion.
Step 5: Seal and Store
Seal the jars tightly with lids and let them cool to room temperature. Once they’re cool, pop them in the refrigerator. Let them sit for at least 24 hours to allow the flavors to develop fully. You can store these pickled beauties in the fridge for up to 2 months, but I bet they’ll be gone long before then!
Why You’ll Love This Recipe
- Quick to prepare—just 25 minutes from start to fridge!
- Perfect balance of tangy and sweet, making every bite irresistible.
- Customizable—tweak the sugar and salt to match your taste.
- Great for adding a zesty kick to sandwiches, salads, and more!
- Made with fresh ingredients, so you know exactly what’s in your food.
- Store them in the fridge for up to 2 months—if they last that long!
- A fun project to do with friends or family—share the experience!
Tips for Success
To really nail your pickled banana peppers, here are some of my favorite pro tips! First, don’t hesitate to adjust the salt and sugar to your taste—maybe you like them a bit sweeter or saltier, so feel free to experiment! Also, ensure your jars are properly sterilized; this helps keep your pickles fresh longer. If you want to amp up the flavor, try adding different spices like mustard seeds or red pepper flakes for a little heat. And remember, the longer they sit in the fridge, the better they get—so be patient and let those flavors develop!
Nutritional Information
Now, let’s talk numbers! These pickled banana peppers are a guilt-free addition to your meals. Each jar contains approximately 50 calories, with 0g of fat, 1g of protein, and 10g of carbs. Keep in mind that these values are estimates and can vary based on the specific ingredients you use. Enjoy your pickles without worry!
FAQ Section
Got questions about pickling banana peppers? I’ve got you covered! Here are some common ones I hear:
How long do pickled banana peppers last?
These little beauties will stay fresh in the fridge for up to 2 months. Just be sure to keep them sealed tightly!
Can I use other types of peppers?
Absolutely! Feel free to experiment with jalapeños, bell peppers, or even spicy serranos for a different kick.
What are some great uses for pickled banana peppers?
You can use them to spice up sandwiches, salads, or pizza. They also add a delightful crunch to tacos!
Can I adjust the level of sweetness?
Yes! You can easily tweak the sugar to your liking for a sweeter or more tangy flavor profile.
Do I need to can them for long-term storage?
No need to can them if you’re just storing in the fridge. Just follow the recipe, and you’re all set!
How to Make Pickled Banana Peppers: 5 Simple Steps
- Temps Total: 25 minutes
- Rendement: 5 jars 1x
- Alimentation: Végétarien
Description
Learn how to make pickled banana peppers at home.
Ingrédients
- 10 banana peppers
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons salt
- 2 tablespoons sugar
- 4 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
Instructions
- Wash and slice the banana peppers.
- In a pot, combine vinegar, water, salt, and sugar.
- Bring the mixture to a boil.
- Add garlic, peppercorns, and oregano.
- Place sliced peppers in sterilized jars.
- Pour the hot vinegar mixture over the peppers.
- Seal the jars and let them cool.
- Refrigerate for at least 24 hours before use.
Notes
- Use gloves when handling hot peppers.
- Adjust sugar and salt to taste.
- Store in the refrigerator for up to 2 months.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 10 minutes
- Catégorie: Condiment
- Méthode: Pickling
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 jar
- Calories: 50
- Sucre: 2g
- De Sodium: 200mg
- La graisse: 0g
- Graisses Saturées: 0g
- Les Graisses Insaturées: 0g
- Les Gras Trans: 0g
- Les hydrates de carbone: 10g
- La fibre: 1g
- La protéine: 1g
- Le taux de cholestérol: 0mg
Mots-clés: pickled banana peppers, homemade pickles, preserving peppers
