Pickled Banana Peppers: A Spicy, Tangy Delight
Pickled banana peppers are a delicious and versatile condiment, perfect for adding a spicy kick to sandwiches, salads, and even dips. They're surprisingly easy to make at home, and the process of canning them allows you to enjoy their flavor all year round. Here's a recipe for making your own pickled banana peppers:
Ingredients:
- 1 pound fresh banana peppers, washed and trimmed
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
Equipment:
- Large pot for boiling the peppers
- Jarring equipment: jars, lids, and rings
- Water bath canner
- Ladle
- Funnel
Instructions:
- Prepare the peppers:
- Bring a large pot of water to a boil.
- Add the banana peppers and blanch for 2-3 minutes.
- Drain and immediately transfer the peppers to an ice bath to stop the cooking process.
- Once cooled, carefully remove the stems from the peppers.
- Make the brine:
- In a separate pot, combine the vinegar, water, sugar, salt, mustard seeds, peppercorns, and red pepper flakes (if using).
- Bring the mixture to a boil, stirring until the sugar is dissolved. Reduce heat and simmer for 5 minutes.
- Pack the jars:
- Sterilize the jars and lids in boiling water for 10 minutes.
- Using a funnel, pack the banana peppers tightly into the sterilized jars.
- Pour the hot brine over the peppers, leaving about 1/2 inch of headspace at the top.
- Process in a water bath:
- Carefully place the filled jars in a water bath canner, ensuring the jars are fully submerged by at least 1 inch of water.
- Bring the water bath to a boil and process the jars for 10 minutes.
- Remove the jars from the canner and allow them to cool completely.
- Enjoy!
- Once cooled, check the lids for proper sealing. A sealed lid will have a slight inward curve.
- Store the pickled banana peppers in a cool, dark place. They will be ready to enjoy in a few weeks.
Tips:
- Adjust the spice level: You can add more or less red pepper flakes to suit your taste.
- Experiment with different flavors: Try adding other spices like garlic cloves, dill seeds, or bay leaves for a more complex flavor profile.
- Use different pepper varieties: Other peppers like jalapenos or serranos can also be used in this recipe.
- For a quicker version: Pickled banana peppers can also be made without canning. Simply simmer the peppers in the brine for 10 minutes, then store them in the refrigerator for up to 2 weeks.
Enjoy the spicy, tangy goodness of your homemade pickled banana peppers!
