Print

Include in print view:

Images Description Preparation Notes Ingredients Nutrition Facts

Text size:

Small Medium Large

Ingredients:

1X 2X 3X
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

1
In a pot, bring water and vinegar to a boil. Turn off the heat and add sugar and salt. Whisk until dissolved. Allow the brine to cool to room temperature.
2
Take the washed and dried banana peppers and use a wooden toothpick or skewer to poke the top and bottom of each pepper.
3
Begin layering the jar with 4 grape leaves at the bottom, followed by the smashed garlic cloves and a couple of sprigs of fresh dill.
4
To prevent the peppers from falling, arrange them in the jar by holding it sideways and placing them upright. Add additional grape leaves, dill, and hot peppers (if desired) to the jar.
5
Slowly pour the brine into the jar, leaving about an inch of space from the top. Gently tap the jar to release any air bubbles. If needed, add more brine as the peppers absorb some liquid. Make sure the brine covers the top, including the grape leaves.
6
Place the jar in the refrigerator and let the pickled peppers sit for a few days before enjoying them. Once the flavors have developed, indulge in the tangy and crunchy delight of your homemade pickled banana peppers. Enjoy!
7
Note: For optimal flavor, allow the pickled peppers to marinate in the fridge for a few days before consuming.

Recipe Tips & Suggestions

Storage Tip:

To maximize the shelf life and maintain the quality of your pickled banana peppers, store them in airtight containers in the refrigerator. Properly sealed jars will help preserve their flavor and texture for up to several months. Remember to label the jars with the date of preparation for easy reference.

Helpful Guideline:

For best results, allow the pickled banana peppers to marinate in the refrigerator for at least a couple of days before consuming. This will give them ample time to absorb the flavors and develop their characteristic tanginess. The longer they sit, the more pronounced the flavors become.

Variation Idea:

Get creative with your pickled banana peppers by adding a twist to the recipe. Consider infusing the brine with additional flavors like peppercorns, mustard seeds, or sliced onions for a unique taste. You can also experiment with different types of peppers, such as serrano or habanero, to add varying levels of heat and complexity to your pickles. Don't be afraid to let your imagination run wild and customize the recipe according to your preferences!