How to make Pickled Banana Peppers

Ever since I planted my first vegetable patch four years ago, the sweet and zesty banana peppers have always been a personal favorite. They’re not too spicy, just the right amount of kick that makes them perfect for pickling. That’s why I decided to share my recipe on how to make the perfect Pickled Banana Peppers. I use the whole pepper, making small punctures at the top and bottom with a BBQ bamboo stick. This ensures the brine seeps into every crevice, infusing the peppers with an array of delectable flavors.

This simple yet effective brine recipe requires nothing more than a bit of patience. A short hibernation in the fridge for a couple of days, and your pickled banana peppers are ready to tickle your taste buds. What’s great is that you can adjust the brine volume according to your jar size.

As the fourth year of my gardening journey unfolds, my bounty of vibrant banana peppers never ceases to amaze me. I transform these garden treasures into a tangy condiment that brings life to any meal. From jazzing up a hearty sandwich to garnishing an olive platter or adding a pop of color and flavor to radishes and green onions, these pickled wonders are a true culinary delight!

How to Flavor Pickled Banana Peppers?

I prepared a straightforward brine that imparted a delightful taste to this pickle recipe. I placed fresh dill, a crushed garlic clove, and a couple of Tabasco peppers at the base for the brine. The inclusion of Tabasco peppers added a mild spiciness to the banana peppers, giving them a pleasant heat. When the pickling process was complete, the outcome was a batch of crisp and sweet peppers with a subtle touch of spiciness. They turned out incredibly delicious!

Making Pickled Banana Peppers:

The Brine Process This simple yet effective Pickled Banana Pepper recipe requires nothing more than a bit of patience. A short hibernation in the fridge for a couple of days, and your pickled banana peppers are ready to tickle your taste buds. What’s great is that you can adjust the brine volume according to your jar size.

To make a brine, I added 5% distilled vinegar. I use white vinegar, but you can also use apple cider. It will change the color of the brine and make it appear cloudy, and your banana peppers will have a slightly fruity taste. I added regular sugar but feel free to use honey or maple if you like the flavor better. For the salt, I use pickling salt. You can also use kosher salt but do not use table salt since they cannot be substituted in the same ratio. 

How Long Should Pickled Banana Peppers Sit in the Brine? 

Pickled banana peppers sliced or chopped can be eaten within 4 hours of sitting in the brine since they will quickly become pickled. But if you use them whole, they will need more time for the brine to absorb fully. When not chopped or sliced, they should be brined for at least 24 hours, but I recommend letting them sit for a few days before eating them. 

Why Do You Need Grape Leaves to Pickle Vegetables?

Grape leaves are commonly added to ensure crispness and maintain the submerged position of pickled vegetables. In my pickling jar, I incorporate grape leaves that I grow in my garden. The reason grape leaves are beneficial is because they contain tannin, a substance that aids in preserving the crunchiness of pickles. Additionally, the presence of grape leaves helps to keep the banana peppers fully immersed in the brine. It’s important to note that fresh grape leaves are preferred over those found in a jar. If fresh grape leaves are unavailable, an alternative option is to use calcium chloride. This substitute can serve a similar purpose in maintaining the desired texture of the pickles.

You may want to try out my other pickle recipes such as the Jalapeno Peppers Pickled with Mediterranean Flavors and the Tangy, Citrusy Green Pickled Tomatoes. Additionally, you might be interested in making a hot cinnamon mango habanero hot sauce. These recipes are definitely worth checking out.