Pickled Banana Peppers: A Zingy, Spicy Treat
Pickled banana peppers are a delightful, spicy treat that adds a vibrant kick to any meal. The tangy brine and the peppers' inherent heat make them a perfect accompaniment to sandwiches, burgers, salads, and even tacos. Making your own pickled banana peppers is surprisingly easy and rewarding, allowing you to customize the level of heat and spice to your liking. Here's a simple, step-by-step recipe to get you started.
Ingredients:
- 1 pound banana peppers (about 10-12), washed and trimmed
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 2 teaspoons mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes (optional, for extra heat)
Instructions:
1. Prepare the Peppers:
- Remove the stems from the banana peppers.
- If desired, slice the peppers lengthwise for a quicker pickle, or leave them whole for a more substantial bite.
2. Create the Brine:
- In a medium saucepan, combine the vinegar, water, sugar, salt, mustard seeds, peppercorns, and red pepper flakes (if using).
- Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
- Reduce heat to low and simmer for 5 minutes.
3. Pack the Peppers:
- Sterilize your canning jars by boiling them in water for 10 minutes.
- Pack the banana peppers tightly into the sterilized jars, leaving about 1/2 inch of headspace at the top.
4. Pour the Brine:
- Carefully pour the hot brine over the peppers, ensuring they are fully submerged.
- Leave about 1/4 inch of headspace at the top of the jar.
- Use a clean spoon to remove any air bubbles that may have formed.
5. Seal and Process:
- Wipe the jar rims with a clean cloth to remove any excess brine.
- Securely fasten the lids onto the jars.
- Place the jars in a large pot with a rack on the bottom.
- Pour water into the pot, making sure the water level is at least an inch above the tops of the jars.
- Bring the water to a boil, then process the jars for 10 minutes.
6. Cool and Store:
- Carefully remove the jars from the pot and place them on a clean, dry towel.
- Allow the jars to cool completely.
- Once cool, check the lids to ensure they have properly sealed.
- Store your pickled banana peppers in a cool, dark place.
Tips:
- Experiment with Spices: Feel free to adjust the spices to your taste. Add other spices like dill seeds, garlic cloves, or bay leaves for extra flavor complexity.
- Use Different Peppers: For a milder pickling option, try using milder peppers like bell peppers or sweet peppers.
- Refrigerator Pickling: If you don't have a canning setup, you can pickle the peppers in the refrigerator. Simply follow the instructions for making the brine, then pack the peppers into sterilized jars and pour the hot brine over them. Refrigerate for at least 2 weeks before enjoying.
With just a few simple steps and a little patience, you can enjoy a delicious and flavorful batch of homemade pickled banana peppers. They're sure to add a touch of zest to your favorite dishes!
