Quick and Easy Pickled Banana Peppers: Bursts of Zesty Flavor In Every Bite

_{May 20, 2024 by Cecily Anastasia}

From lots of heat to a subtle sweet, there are so many pepper types to grow and try. Banana peppers, a topping staple in our home, are my son's favorite. Not only are they great for a beginner gardener to grow, they are also easy to preserve. That is where pickling comes in!

My quick and easy recipe for pickled banana peppers will add a delightful tangy crunch to any dish. Our family loves adding this topping on everything, from summer sandwiches and salads to pizza and barbacoa tacos (another household favorite).

Why You Will Love Pickled Banana Peppers:

• They add a huge burst of flavor to simple recipes.
• Once made you can enjoy them for the next few weeks without any work.
• They are a delicious and healthy was to use up your summer garden harvest.
• They make great gifts when giving away some of your harvest.
• You don't need any canning experience to make these quick pickled banana peppers.

Tips:

• For the best flavor try to find fresh banana peppers recently harvested from your garden, a friend's, or the farmers market. (although store bought works as well.)
• Dry toast the brine seasonings before adding to the liquid.
• For longer preservation try water bathing.

Ways to Use Pickled Banana Peppers:

• add to sandwiches or wraps
• top on homemade pizza
• add to salads
• mix into tuna with mayo
• use as a replacement for pepperoncinis
• top on homemade tacos or burrito bowls
• use peppers and juice in marinades like this barbacoa taco meat

Ingredients:

• 2 pint mason jars or 1 quart jar
• 1lb or (10-12) sliced and seeded banana peppers
• 2 cups (5%) white vinegar
• 1 cup water
• 1 tbl pickling salt
• 3 garlic cloves (crushed or sliced)
• 2 small bay leaves
• 1-2 tbl of raw honey (or sugar)
• 1 tsp peppercorns
• 1 tsp mustard seeds
• 1 tsp celery seed
• 1/4 tsp oregano

Optional Add-ins:

• 1 jalapeno sliced for a little heat
• fresh dill sprig
• 1/4 onion thinly sliced

Instructions:

1. Prep the Peppers: Start by washing your banana peppers thoroughly. Slice them into thin rings, discarding the stem ends. If you prefer milder pickles, you can remove some or all of the seeds.
2. Sterilize the Jars: While this is a quick pickle recipe, it's still a good idea to sterilize your jars to ensure the longest possible shelf life for your pickles. Simply boil your jars and lids in water for about 10 minutes.
3. Toast the Spices: In a medium sauce pan toast the bay leaves, peppercorns, mustard seeds, and oregano for 30-45 seconds then remove and set aside.
4. Make The Brine: Add into the sauce pan the water, vinegar, sugar, salt, and honey.
5. Pack the Jars: As the brine heats up, pack the mason jar with peppers, toasted spices, garlic, and optional dill sprig. Pack tightly leaving 1/2 inch of space at the top.
6. Seal and Cool: Carefully pour your hot brine over the peppers until they are fully submerged. Wipe down the lip of the mason jar if necessary with a paper towel. Place lid and screw on mason jar and screw shut. Gently shake jars and allow to cool upside down on the counter.
7. Let them Pickle: Once cooled place in fridge. You can enjoy your peppers after a few hours, but I find they are best after sitting for at least 2-3 days. Allow the flavors to meld together, creating that perfect tangy kick we all love.

Now you can enjoy your quick pickled banana peppers that are packed with flavor that will elevate your meals. Pickled banana peppers will keep in the refrigerator for up to a month or two, but I doubt they’ll last that long once you taste them!

Whether you’re adding them to your favorite sandwich, sprinkling them over a fresh garden salad, or just munching on them straight from the jar, these pickled banana peppers are sure to become a staple in your kitchen.

If you try this recipe and love it, I would love if you gave it a review below5 stars!