Easy Banana Pepper Pickling Recipe

June 23, 2023 Post a Comment

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TOP 10 Super Simple Refrigerator Pickles Top Inspired from topinspired.com

Description

This easy banana pepper pickling recipe is a great way to preserve your banana peppers and enjoy them all year round. With just a few simple ingredients and steps, you can make your own pickled banana peppers that are perfect for sandwiches, salads, and antipasti platters. This recipe is a great way to use up any excess banana peppers from your garden or farmers market, and it's also a fun and easy project for beginner picklers.

Prep Time

The prep time for this recipe is about 20 minutes. You'll need to clean and slice your banana peppers, and prepare your pickling brine.

Cook Time

The cook time for this recipe is about 10 minutes. You'll need to bring your pickling brine to a boil and then simmer it for a few minutes before pouring it over your banana peppers.

Ingredients

For this recipe, you'll need the following ingredients: - 1 pound banana peppers, sliced - 1 cup white vinegar - 1 cup water - 1 tablespoon sugar - 1 tablespoon salt - 2 garlic cloves, sliced - 1 teaspoon black peppercorns

Equipment

You'll need the following equipment to make this recipe: - A large pot - Mason jars or other glass jars with lids - A canning funnel (optional) - A ladle - A knife and cutting board

Method

Here's how to make this easy banana pepper pickling recipe: 1. Wash and slice your banana peppers into rings or strips. Remove the stems and seeds if desired. 2. In a large pot, combine the white vinegar, water, sugar, salt, garlic, and black peppercorns. Bring the mixture to a boil, stirring to dissolve the sugar and salt. 3. Reduce the heat to a simmer and let the brine cook for a few minutes. 4. While the brine is simmering, pack the banana pepper slices into your jars, leaving about 1/2 inch of headspace at the top. 5. Use a canning funnel or ladle to pour the hot brine over the banana peppers, leaving about 1/4 inch of headspace at the top. 6. Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. 7. Seal the jars with lids and bands, and process them in a boiling water bath for 10 minutes. 8. Remove the jars from the water bath and let them cool on a towel or wire rack. 9. Once the jars are cool, check the seals by pressing down on the center of each lid. If the lid doesn't move or make a popping sound, it's sealed. 10. Store your pickled banana peppers in a cool, dark place for up to 1 year.

Notes

- You can adjust the amount of sugar and salt in the brine to suit your taste. - You can also add other spices or herbs to the brine, such as dill, mustard seeds, or red pepper flakes. - If you don't want to process your jars in a boiling water bath, you can store them in the refrigerator for up to 1 month.

Nutrition Info

Here's the nutrition information for one serving (about 1/4 cup) of these pickled banana peppers: - Calories: 14 - Fat: 0g - Carbohydrates: 3g - Fiber: 1g - Protein: 1g

Recipes FAQ

Q: Can I use other types of peppers for this recipe? A: Yes, you can use any type of pepper you like, such as jalapeños, serranos, or bell peppers. Q: Do I have to process the jars in a boiling water bath? A: No, you can store the jars in the refrigerator if you prefer. Q: Can I reuse the brine for another batch of pickles? A: No, it's best to make a fresh batch of brine for each batch of pickles to ensure proper acidity and safety.

Recipe Tips

- Wear gloves when handling hot peppers to avoid getting burned or irritated skin. - Use a canning funnel to make it easier to fill your jars with the hot brine. - Make sure your jars are clean and free of cracks or chips before using them for pickling. - Label your jars with the date and type of pickles so you know when they were made and what's inside.