Pickled Banana Peppers: A Spicy and Tangy Treat
Pickled banana peppers are a beloved condiment, adding a spicy kick and tangy flavor to sandwiches, burgers, and more. Making your own pickled banana peppers is a simple and rewarding process, allowing you to control the spice level and create a truly unique flavor. Here's a classic recipe for canning pickled banana peppers:
Ingredients:
- 1 pound banana peppers (small to medium size)
- 2 cups white vinegar
- 1 cup water
- 1/2 cup sugar
- 1/4 cup kosher salt
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
- 1 bay leaf
- 1/2 teaspoon garlic powder
Equipment:
- Large pot
- Canning jars (pint or quart size, sterilized)
- Canning lids (new, not previously used)
- Jar lifter
- Large spoon
- Measuring cups and spoons
- Funnel
- Clean dish towel
Instructions:
1. Prepare the Peppers:
- Wash the banana peppers thoroughly.
- Remove stems: Cut off the tops of the peppers, leaving about 1/4 inch of stem attached.
- Optional: For a milder pickle, you can deseed the peppers by slicing them open and removing the seeds.
2. Prepare the Brine:
- Combine the vinegar, water, sugar, salt, mustard seeds, peppercorns, red pepper flakes (if using), bay leaf, and garlic powder in a large pot.
- Bring the brine to a boil over medium heat, stirring until the sugar and salt are dissolved.
3. Pack the Jars:
- Pack the banana peppers tightly into sterilized jars, leaving about 1 inch of headspace at the top.
- Pour the hot brine over the peppers, leaving 1/2 inch of headspace at the top.
- Remove any air bubbles with a spoon.
4. Seal the Jars:
- Wipe the jar rims clean with a clean, damp cloth.
- Place a new canning lid on each jar and screw on the band until it is finger-tight.
- Process: Process the jars in a boiling water bath for 10 minutes (for pint jars) or 15 minutes (for quart jars). Be sure to adjust processing times based on your altitude.
5. Cool and Store:
- Carefully remove the jars from the boiling water bath using a jar lifter and place them on a clean towel to cool completely.
- Check the lids to ensure they have properly sealed. They should be concave (pressed in) and not move when pressed on.
- Store the sealed jars in a cool, dark place for at least 2 weeks before enjoying.
Tips:
- For a spicier pickle, use more red pepper flakes.
- Add other spices to the brine, such as dill seeds, coriander seeds, or turmeric.
- You can also add sliced onions, garlic cloves, or fresh herbs to the jars.
- When opening a jar, use a clean knife to help prevent the lid from sticking.
Enjoy! These homemade pickled banana peppers will add a burst of flavor and spice to your next meal.
