Easy Pickled Banana Peppers Recipe | Homemade Relish

Ever wondered how to make a zesty, tangy condiment from a bunch of banana peppers? This simple recipe will show you how to make pickled banana peppers that’ll spice up your meals for months.

This recipe is great for pickling pros and beginners alike. With just a few ingredients and some waiting, you’ll make a spicy condiment that beats store-bought ones. The pickling brine turns mild peppers into a tasty addition for sandwiches, salads, and more.

This recipe makes about 7 pints of pickled peppers, perfect for sharing or storing. The canning process lets you enjoy this treat even after pepper season ends. Your homemade relish might just be the hit of your next barbecue!

Key Takeaways

• Recipe yields 7 pints of pickled banana peppers
• Uses 30-40 banana peppers and a simple brine
• Includes tips for maintaining crunchiness without additives
• Water bath canning process takes just 10 minutes
• Versatile condiment for various dishes
• Easy to customize with different spices
• Great way to preserve excess garden produce

Introduction to Pickled Banana Peppers

Banana peppers are a mild type of chili pepper, great for pickling. They have a Scoville rating of 0 to 500, giving them a tangy taste but no intense heat. After pickling, they turn into a versatile condiment that can make many dishes better.

What are banana peppers?

Banana peppers look like their namesake fruit but are actually a type of pepper. They have a mild taste and a crisp texture. They’re easy to grow at home and are found in most grocery stores.

Benefits of pickling banana peppers

Pickling banana peppers is a great way to keep your harvest fresh and boost their flavor. It only takes about 10 minutes to prepare. These pickled peppers can stay fresh in the fridge for up to 2 months, making them a handy addition to your kitchen.

Versatility in cooking and serving

Pickled banana peppers are a versatile condiment with many uses. They add a zesty flavor to sandwiches, salads, and pizzas. You can also swap them for peperoncini in recipes. A single batch makes 2 cups, enough for 8 to 12 people.

Essential Ingredients for Pickled Banana Peppers

Starting with the right ingredients is key to making delicious pickled banana peppers. The vinegar brine is the base, and spices add flavor. Let’s look at what you’ll need for this tasty snack.

Fresh Banana Peppers

Pick firm, bright yellow banana peppers for the best flavor. These mild peppers are perfect for pickling because they’re not too hot. If you like a little heat, throw in a habanero pepper.

Vinegar Varieties

White vinegar is the top choice for your brine. Some recipes mix it with apple cider vinegar for a deeper flavor. Vinegar’s acidity keeps the peppers fresh and gives them a tangy taste.

Spices and Seasonings

Mustard seed and celery seed are key for that real flavor. Other spices you might add include:

• Black peppercorns
• Garlic cloves
• Oregano
• Basil

Don’t use ground mustard as it can make your brine cloudy. For sweetness, add sugar or honey to balance the vinegar’s acidity. Always use pickling salt, kosher salt, or sea salt without additives for the best flavor.

Preparing Your Pickling Brine

Making the perfect vinegar brine is crucial for delicious pickled banana peppers. This brine gives your peppers a tangy taste and keeps them fresh for weeks. Let’s explore how to make this tasty brine.

Begin with a blend of white vinegar and apple cider vinegar. This mix offers a great taste. Use 2 1/2 cups of white vinegar and add 1/2 cup of water. This makes a 5% vinegar solution, perfect for pickling.

Then, add 1 tablespoon of kosher salt and 1 tablespoon of honey to the vinegar mix. The salt boosts flavor, and the honey adds a touch of sweetness. For more flavor, throw in some mustard seeds and celery seeds.

• 2 1/2 cups white vinegar
• 1/2 cup water
• 1 tablespoon kosher salt
• 1 tablespoon honey
• 1 teaspoon each of mustard and celery seeds

Put all ingredients in a saucepan and boil them. This hot brine will cover your sliced banana peppers, starting the pickling process. The boiling makes the flavors mix well and helps preserve the peppers.

To give your pickles a golden color, add a bit of turmeric to the brine. This spice not only colors them but also adds a subtle earthy taste, improving their flavor.

Your homemade pickled banana peppers will be ready in 24-48 hours. But, they taste best after a few days in the fridge. They can last up to two months in an airtight container.

Step-by-Step Pickled Banana Peppers Recipe

Are you ready to start pickling? This easy recipe will show you how to make tasty pickled banana peppers. It’s simple and makes about 20 servings. These peppers will stay fresh in your fridge for up to 4 weeks.

Cleaning and Slicing Peppers

First, wash 1 pound of banana peppers well. Then, cut off the tops and slice them into ¼ inch rings. If you want less heat, throw away the seeds. This gets your peppers ready for the jars.

Mixing the Brine

In a saucepan, mix 1 cup of white vinegar, 1 cup of water, 1 tablespoon of kosher salt, 2 teaspoons of sugar, 1 teaspoon of black peppercorns, 1 teaspoon of mustard seeds, and 2 garlic cloves. Heat this mix until the salt and sugar dissolve.

Packing Peppers into Jars

While the brine is hot, fill a ¾ quart mason jar with your sliced peppers. Using a canning funnel helps avoid spills and packs the jar neatly. Leave about ½ inch of space at the top.

Adding the Hot Brine

Pour the hot brine over the peppers, making sure they’re fully covered. Let the jar cool down before sealing and putting it in the fridge. For the best taste, wait at least 2 days before eating your pickled peppers.

Canning Process for Long-Term Storage

Preserving banana peppers through canning lets you enjoy their zesty flavor all year. The water bath canner method is great for making pickled peppers that stay fresh for up to a year. This method uses sterilization to keep your peppers safe and tasty.

First, gather your canning supplies: jars, lids, bands, and a water bath canner. Sterilize your jars in boiling water for 10 minutes. While the jars sterilize, get your pickling brine ready.

For every 3 pounds of sliced banana peppers, you’ll need:

• 5-1/4 cups white vinegar (5% acidity)
• 1 cup water
• 5 teaspoons canning salt

Heat the brine until it boils. Fill your sterilized jars with pepper slices, leaving 1/2 inch at the top. Pour the hot brine over the peppers, making sure they’re covered. Remove any air bubbles and clean the jar rims before adding lids and bands.

Put the jars in your water bath canner, making sure they’re covered by water. Process for 10 minutes, adjusting for high altitudes. After processing, let the jars cool for 24 hours without touching them.

Check if the jars are sealed by pressing the lid’s center. If it doesn’t move, your jars are sealed and ready for storage. For the best taste, wait at least two weeks before enjoying your pickled peppers in different dishes.

Quick Refrigerator Pickle Method

Want a fast way to keep your banana peppers? Quick pickling is the way to go! It makes tasty refrigerator pickles without the hassle of canning. You can make a batch quickly and enjoy your tangy snacks in days.

Advantages of Refrigerator Pickles

Refrigerator pickles have many benefits over traditional canning:

• Speed: They’re made in minutes
• Simplicity: No special gear needed
• Flexibility: You can try different flavors
• Crunchiness: Peppers stay crisp

Storage Duration

Your homemade refrigerator pickles can last up to 10 weeks. Store them in a clean, airtight jar in the fridge. For the best taste, let the peppers marinate for at least a week. This lets the flavors blend and get stronger.

To make quick pickled banana peppers, gather 3 sliced peppers, 1 tablespoon each of salt and sugar, ½ cup vinegar, and 1 cup water. You can add garlic, peppercorns, or dill seed for extra taste. This recipe makes about 7 cups of pickled peppers, great for sharing or saving for later.

Quick pickling is great for many vegetables. Try it with jalapeños, zucchini, or beets for a colorful mix. Remember, refrigerator pickles are a fantastic way to add a tangy touch to your meals, just like homemade relish can brighten your favorite dishes.

Flavor Variations and Additives

Pickled banana peppers are a versatile spicy condiment. You can customize them to fit your taste. By trying different ingredients, you can make unique flavors that make your dishes better.

Try using apple cider vinegar instead of white vinegar in your brine. This adds a subtle sweetness and depth. You can also add honey or maple syrup for a natural sweetness.

For a more complex taste, add spices like mustard seeds or black peppercorns to your brine. These spices make the peppers taste more robust and layered. Crushed garlic cloves are also great, adding a savory punch.

• Swap banana peppers with jalapeños or Hungarian wax peppers for varied heat levels
• Add celery seed for a unique taste profile
• Experiment with different vinegar ratios to adjust acidity

Pickling is all about making it your own. You can make a sweeter version by skipping salt and garlic, and using granulated sugar instead. For the best flavor, let your pickled banana peppers sit in the brine for at least two days. Then, enjoy them as a zesty topping on pizzas, salads, or sandwiches.

Health Benefits of Pickled Banana Peppers

Pickled banana peppers are full of nutritional benefits. They are tangy and offer many health perks. Let’s look at the nutritional value and probiotic potential of these zesty peppers.

Nutritional Value

Banana peppers are low in calories. A single 33-gram pepper has only 9 calories and 0.15 grams of fat. They are packed with vitamins A, C, and B6, which are important for your body.

They are especially high in vitamin C. In fact, one banana pepper gives you almost 200% of what you need daily!

Probiotic Potential

Pickled banana peppers might be good for your gut health. The fermentation process in pickling helps beneficial bacteria grow. These probiotic foods can support your digestive health and boost your immune system.

Research is still being done, but eating pickled peppers could help you have a healthier gut.

Pickled banana peppers have more health benefits too. They can help lower blood pressure, improve brain function, and support weight management with their fiber. The capsaicin in them might also reduce inflammation and help with pain.

Serving Suggestions and Pairings

Pickled banana peppers are a versatile condiment that can elevate your meals. Their tangy, slightly sweet flavor adds a zesty kick to various dishes. Let’s explore some exciting culinary uses and condiment pairings for these tasty peppers.

Sandwiches and burgers are perfect vehicles for pickled banana peppers. Layer them on your favorite deli meat or veggie sandwich for extra crunch and flavor. They’re also great on hot dogs and sausages, adding a tangy contrast to the savory meat.

For a quick and easy appetizer, stuff pickled banana peppers with cream cheese and wrap them in bacon. This crowd-pleasing snack combines creamy, tangy, and smoky flavors. If you’re in the mood for something fried, try Southern-style fried banana peppers as a side dish or appetizer.

Salads benefit from the addition of pickled banana peppers too. Chop them up and toss them into your favorite green salad or pasta salad for a flavor boost. You can even blend them into a zesty vinaigrette with Champagne vinegar, Dijon mustard, shallots, and garlic cloves.

With these serving suggestions and pairings, you’ll find endless ways to enjoy your homemade pickled banana peppers. Experiment with different combinations to discover your favorite culinary uses for this versatile condiment.

Troubleshooting Common Pickling Issues

Pickling problems can be frustrating, but you can easily fix them with the right knowledge. Let’s look at some common issues and how to solve them. This way, your pickled banana peppers will always be perfect.

Soft or Mushy Peppers

Soft peppers usually come from not handling them right before pickling. Here’s how to prevent it:

• Process peppers within 24 hours of harvesting
• Avoid storing peppers in the refrigerator for a long time
• Consider using firming agents like calcium chloride

Cloudy Brine

Clear brine is key for tasty pickles. Here’s how to keep it clear:

• Use whole spices instead of ground ones
• Opt for canning or pickling salt over table salt
• Ensure proper sealing and processing times

Discoloration

Peppers can change color over time, but you can slow it down:

• Use soft water for pickling
• Avoid overcooking the brine with spices
• Pack peppers properly to let brine flow

Remember, it’s important to follow tested recipes and proper canning steps. For pickled peppers, the processing time depends on jar size and altitude. Half-pints and pints need 10-20 minutes, while quarts take 15-20 minutes. Adjust times for high altitudes to make sure your pickles are safe and delicious.

Creating Homemade Banana Pepper Relish

Making your own banana pepper relish is a fun way to try homemade condiments. This tangy spread adds a zesty kick to many dishes. It’s a great addition to your cooking.

Ingredients for Relish

For a small batch of banana pepper relish, you’ll need:

• 15 small to medium-sized banana peppers
• 1/4 cup white vinegar
• 1/4 cup water
• 1/2 teaspoon pickling salt
• 1 teaspoon sugar
• 1 teaspoon minced garlic

Preparation Steps

Creating banana pepper relish is simple:

1. Finely chop the peppers using a food processor.
2. Mix vinegar, water, salt, sugar, and garlic in a saucepan.
3. Bring the mixture to a boil, then add the chopped peppers.
4. Simmer for 10 minutes, stirring occasionally.
5. Let the relish cool before transferring to jars.

Canning the Relish

To store the relish longer, can it:

• Sterilize jars and lids in boiling water.
• Fill jars with hot relish, leaving 1/4 inch headspace.
• Remove air bubbles and wipe jar rims clean.
• Place lids and bands on jars.
• Process in a water bath canner for 10 minutes.

Your homemade banana pepper relish will last about a month in the fridge. Enjoy it on sandwiches, burgers, or as a dip for snacks!

Comparing Store-Bought vs. Homemade Pickled Peppers

When it comes to pickled peppers, you have two main options: store-bought or homemade. Each has its own advantages, but homemade pickles often come out on top. Let’s take a closer look at how they stack up.

Homemade pickles offer unmatched customization. You can mix pepper varieties, adjust spice levels, and experiment with flavors. For instance, you might add garlic cloves, whole peppercorns, or even Italian dressing seasoning to create unique taste profiles.

Commercial pickled peppers are convenient, but they can’t match the freshness of homemade versions. When you make your own, you control the ingredients. Many recipes call for a 5% acidity vinegar, ensuring proper preservation without overdoing the tanginess.

While store-bought options are quick and easy, homemade pickled peppers shine in versatility. You can use them in quesadillas, salads, pizzas, and even homemade hot sauces. Plus, the satisfaction of crafting your own pickles is hard to beat.

Tips for Growing Banana Peppers at Home

Growing banana peppers in your garden can be rewarding. These plants are productive and perfect for pickling. With the right tips and techniques, you can enjoy a lot of peppers.

Choose a sunny spot in your garden for banana peppers. They love full sunlight and well-draining soil. Plant them after the last frost, about 18 inches apart. Keep the soil moist but not too wet.

Feed your pepper plants with a balanced fertilizer every few weeks. This helps them grow strong and produce lots of peppers. As they grow, stake them up to keep the peppers off the ground.

• Harvest peppers when they reach 4-6 inches in length
• Pick regularly to encourage continued production
• Use gloves when handling peppers to avoid skin irritation

A single banana pepper plant can give you 25-30 peppers in a season. This is great for pickling, as most recipes need 10-12 medium peppers. By following these tips, you’ll have enough peppers for pickling and eating fresh all summer.

“My banana pepper plant consistently produces well each summer, providing enough peppers for pickling and fresh use.”

Healthy plants are less likely to get pests or diseases. Watch out for aphids or blossom end rot and fix problems quickly. With patience and care, your banana peppers will be ready for pickling soon.

Preserving Peppers: Beyond Pickling

Pepper preservation is more than just pickling. While pickling is a favorite, there are other ways to keep your peppers fresh and tasty. Let’s look at different methods for saving your pepper harvest.

Freezing is a simple way to keep peppers. First, wash and dry the peppers, then take out the seeds. Cut them into the size you like. Put them in freezer bags, making sure to remove as much air as you can. This way, frozen peppers stay flavorful and can be used in dishes all year.

Drying is another great way to store peppers. You can air-dry them by tying them together or use a food dehydrator for faster results. Once dried, you can grind them into powder or soak them to use in recipes.

Fermenting peppers adds unique flavors and helps good bacteria grow. To ferment, put sliced peppers in a salt brine and let them sit for a few days to weeks, depending on how you like them.

Trying out these pepper preservation methods will give you more ways to store your food. You’ll enjoy your harvest in different ways all year.

Safety Considerations in Home Canning

When you’re canning banana peppers at home, making sure it’s safe is key. You need to pay close attention to details to avoid getting sick from food. Let’s look at important safety steps for canning at home.

Sterilization Techniques

Getting things properly sterilized is a must for safe canning. Clean jars, lids, and tools well before you start. You can sterilize jars by boiling them for 10 minutes or by using a dishwasher’s sterilize cycle. Make sure to check the jar rims for any damage that could affect the seal.

Proper Sealing Methods

Getting a good seal is key for keeping your food safe for a long time. After filling jars with peppers and brine, clean the rim well and put on the lid. Then, put the jars in a water bath canner for the right amount of time based on where you live. When the jars cool, listen for a “ping” sound. This means they sealed properly.

Storage Guidelines

Here are some tips for keeping your canned food safe:

• Store sealed jars in a cool, dark place
• Label jars with what’s inside and when you canned them
• Use within 12-18 months for the best taste
• Put unsealed jars in the fridge right away
• Throw away any jars that show signs of going bad

By sticking to these rules, you’ll make sure your pickled banana peppers are safe to eat for months.

Creative Uses for Pickled Banana Peppers in Recipes

Pickled banana peppers are a game-changer in the kitchen. A 32 oz jar is your go-to for adding flavor to meals. Slice about 10 peppers and a medium onion for a mix that keeps well in the fridge for 1-2 months.

Enhance your sandwiches, eggs, or cheese platters with these tangy peppers. For a milder taste, choose regular banana peppers over the hot ones. Add them to salads, soups, or a spicy Bloody Mary for an extra zing. The Quick Pickle Cookbook offers 10 unique recipes to spark more ideas.

Try making Stuffed Banana Pepper Soup for a warm fall lunch, or mix them into a Crockpot Mississippi Roast for extra flavor. For a quick dinner, whip up Banana Pepper Gravy Curry in 15 minutes. With 12 diverse recipes, you’ll always find new ways to enjoy your pepper harvest.