How to Pickle Banana Peppers
Pickled banana peppers are a great addition to pizza, subs, salads and more. Since I’ve been growing hot banana peppers for the past few years, I end up with a ton of them and was looking for a way to easily preserve them. So, I learned how to pickle banana peppers. This is a quick and easy pickling recipe. It’s not meant to preserve the peppers for a year or more since they aren’t canned with a hot bath, but they keep for up to 4 months, although they won’t last that long!
Warning: these pickled banana peppers are addictive! Just ask my friends Jessica and Samantha!
What You’ll Need
- 2 eight ounce glass jars with lids and rings
- 10 banana peppers – sliced
- 1.5 cups of white vinegar – the staple of any pickling recipe
- 1 cup of water
- 1 tablespoon of coarse salt – if you use regular table salt, your banana peppers will not stay as crisp!
- 1/2 tablespoon of sugar
- 2 teaspoons of minced garlic
How to Pickle Banana Peppers
1. Wash your banana peppers. Then, slice them and and split them between the 2 jars.
2. Add one teaspoon of minced garlic to each jar
3. Add vinegar, water, salt and sugar to a small saucepan and bring to a boil, ensuring the salt has dissolved.
4. Pour the hot pickling broth over the sliced banana peppers to 1/4 inch from the top.
5. Add the lids and rings and let cool on the counter. You may hear the lids pop down after they have cooled for a while.
6. Once cooled for about an hour, place the jars in the fridge. That’s it!
This recipe is easy to double if you have more banana peppers.
How to Use Pickled Banana Peppers
These banana peppers go great on so many things! Use them to spice up a cheesesteak or a cold cut. They add a great, spicy crunch to salads. Dice them up and add them to tuna fish. They taste great on a pizza! The possibilities are endless!
We recently had a “make your own pizza night” at home. I added these banana peppers to mine and it was delicious, the perfect amount of spice!
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