How to make Pickled Banana Peppers
Making Banana pepper pickles is simple and easy, especially if you like pickles and you might have some grown in your garden and don’t know what to do with them. This is an excellent way to preserve them. Banana peppers are considered sweet peppers, making them perfect for pickling. Since they are not too spicy, I use them whole for maximum flavor. I used a BBQ bamboo stick and poked a hole in the top and bottom. This creates a small hole for the brine to enter from all sides.
This basic quick brine recipe is so easy to make, and with a few steps, I will show you how to make pickled banana peppers. It would help to keep them in the fridge for a few days before enjoying them; within two days, you can have the perfect pickled banana peppers. You can also adjust the brine you make according to your jar size.
Prep Time: 20 minutes.
How Many Servings?
6 servings
Table of Contents
There is few steps in making delicious and tangy pickled banana peppers at home with this easy-to-follow recipe. Perfect for adding a little kick to sandwiches, salads, and more, these pickled peppers are sure to become a new favorite in your kitchen. Without further do let dive into it
How to Flavor Pickled Banana Peppers?
I made a simple-tasting brine for this pickle recipe. To make the brine, I added fresh dill, smashed garlic clove, and a few Tabasco peppers on the bottom. Tabasco gave the banana peppers some heat to make them mildly spicy. Once the process was done, the result was crunchy sweet peppers with a slight heat. They were so tasty!
How to Make a Brine?
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?
I add grape leaves to the bottom of my picking jar since I have some growing in the garden. Grape leaves have a substance called tannin that helps keep pickles crisp, and they also help keep the banana peppers submerged in the brine. When using grape leaves, you have to use fresh grape leaves and not those found in a jar. You can use calcium chloride as a substitute if you don’t have fresh grape leaves.
Preparation
In a pot, bring the water and vinegar to boil, turn off the heat, add the sugar and salt, whisk to dissolve, and get to room temperature.
Using a wooden toothpick or a wooden skewer, poke the banana peppers’ top and bottom.
Arrange 4 of the grape leaves on the bottom of the jar, followed by the garlic cloves and fresh dill spring or two.
Arranging the peppers standing up in the jar by holding the jar sideways will help prevent the pepper from falling.
Add the other grape leaves, dill, and hot peppers if you use any.
Make sure the brine covers to the top, including the grape leaves! Keep them in the fridge for a couple of days before eating them! enjoy
How to Store Pickled Banana Peppers?
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Prep Time: 20 minutes.
How Many Servings?
6 servings
Ingredients:
Adjust Servings
| 15 whole banana peppers (washed and dried) | |
| 4 garlic cloves (smashed but still whole) | |
| 3 to 4 sprigs of fresh dill | |
| 6 fresh grape leaves | |
| Few small hot red pepper (optional) |
For the brine:
| 1 ½ cup water | |
| 1 ½ cup distilled vinegar 5% | |
| 6 tablespoons sugar | |
| 2 tablespoons pickling salt or kosher |
Preparation
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