Are you craving that tangy kick that pickled peppers bring to your favorite dishes? Look no further! This pickled banana peppers recipe offers two delightful ways to enjoy these zesty peppers. You can whip up a quick refrigerator pickle for immediate enjoyment or opt for the canned version, which gives you a shelf-stable supply. Either way, your taste buds will be in for a treat!
Easy and Quick Pickled Banana Peppers
As a refrigerator pickle recipe, making these delicious peppers takes just minutes. However, it’s important to let them sit in the brine for a week or so to develop their full flavor. If you prefer a more traditional approach, we’ve got you covered with safe canning guidelines. Whichever method you choose, these pickled banana peppers will elevate any meal!
- Banana peppers: These vibrant yellow peppers, milder than jalapeños, add flavor without overwhelming heat.
- Vinegar: Apple cider vinegar is recommended, but you can substitute with distilled white vinegar.
- Garlic: A touch of garlic cloves gives the peppers a delightful pungent flavor.
- Sugar: Optional but recommended for mellowing the brine. Choose your favorite brand of granulated cane sugar.
- Salt: Use sea salt or pickling salt instead of table salt for the best results.
- Seasonings: Celery seed or mustard seeds are optional, adding an extra layer of flavor.
Making Quick Pickled Banana Peppers
To make refrigerator pickles, start by heating the brine. Combine vinegar, water, salt, seasonings, and sugar in a saucepan, and bring to a low simmer over medium heat. Meanwhile, slice the peppers into thin rings and place them in pint-sized jars. Pour the hot brine over the peppers, cover with lids, and allow them to cool to room temperature. Transfer to the refrigerator and let the flavors meld for several days before diving into these delectable pickles.
Canning the Peppers (Optional!)
If you wish to have long-lasting pickled peppers, canning is the way to go. Since banana peppers have low acidity, adding vinegar creates an acidic environment, making this recipe safe for water bath canning. Here’s how:
- Prepare the pickling brine by combining vinegar, salt, sugar, and turmeric in a saucepan and bringing them to a low boil.
- Trim the stems off the peppers and slice them into rings.
- Place a clove of garlic in each pint-sized mason jar, then divide the pepper rings between the jars.
- Pour the hot liquid over the peppers, ensuring a half-inch headspace.
- Release any air bubbles by using a non-metallic knife or chopstick.
- Wipe the jar rims, seal with lids, and screw on rings.
- Transfer the jars to a gently boiling water bath, ensuring they are covered by at least two inches of water.
- Process the jars for the recommended time.
- Once cooled and sealed, store the jars at room temperature in a cool place.
Tantalize Your Taste Buds
Now that you have a jar full of pickled banana peppers, let your creativity shine! These crunchy delights are versatile and can enhance numerous dishes. Here are a few ideas to get you started:
- Stir them into scrambled eggs for a zesty breakfast.
- Sprinkle them onto your favorite sandwich to add a tangy twist.
- Roll them up into a shredded chicken taco for a burst of flavor.
- Top your nachos with these pickled peppers for an irresistible kick.
- Add them to quesadillas to take your cheese-filled delight up a notch.
- Stir them into pasta salad for an exciting twist.
Remember, these pickled banana peppers can be a game-changer in your kitchen. Keep a jar handy and experiment with different combinations. Your taste buds will thank you! Takeout Food is here to provide you with fantastic recipes and culinary inspirations. So go ahead, give this easy recipe a try and enjoy the flavorful world of pickled peppers!
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