Pickling banana peppers at home is a simple and satisfying way to enjoy their crisp, tangy flavor anytime. With just a few basic ingredients and a little bit of time, you can create a batch of pickled banana peppers that are perfect for adding a zesty kick to your meals. Whether you’re new to pickling or just looking for a quick recipe, this 4-ingredient method is straightforward and reliable.
| Servings | Total |
| 2 Cups | 25mins |
History of Pickled Banana Peppers
Pickling is an ancient preservation method that has been used for centuries to keep vegetables fresh and flavorful. Banana peppers, with their mild heat and slightly sweet taste, became a popular choice for pickling in the mid-20th century, especially in American cuisine. They are often used to add a bright, tangy element to dishes like sandwiches, salads, and pizzas.
How to Pickle Banana Peppers
Pickling banana peppers is easy and doesn’t require any special skills. You’ll simply need to slice the peppers, prepare a vinegar-based brine, and let them soak until they’re flavorful. This process not only preserves the peppers but also enhances their natural taste.
Is Pickled Banana Peppers Healthy?
Pickled banana peppers are a low-calorie and low-fat option that adds flavor without extra guilt. They’re also rich in vitamins A and C. However, because they are pickled in vinegar, they can be high in sodium, so it’s important to enjoy them in moderation.
Kitchen Equipment
- Knife
- Cutting board
- Saucepan
- Mason jar or other airtight containers
- Measuring cups and spoons
Ingredients
- 6-8 banana peppers
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
Directions:
- Wash the banana peppers thoroughly. Slice them into thin rings, discarding the stems.
- In a saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
- Place the sliced peppers into a clean mason jar. Pour the hot brine over the peppers, ensuring they are fully submerged.
- Seal the jar tightly and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours before enjoying.
Tips
- For extra flavor, consider adding garlic cloves, peppercorns, or other spices to the brine.
- If you prefer a milder flavor, you can blanch the peppers in boiling water for 1-2 minutes before pickling.
Conclusion
Making your own pickled banana peppers is not only easy but also rewarding. With just four ingredients and a little bit of time, you’ll have a tasty, homemade addition to your favorite dishes. Enjoy the tangy crunch of these pickled peppers in salads, sandwiches, or as a snack!
MORE RECIPES
4-Ingredient Quick Pickled Banana Peppers
Equipment
- Knife
- Cutting board
- Saucepan
- Mason jar or other airtight containers
- Measuring cups and spoons
Ingredients
- 6-8 banana peppers
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
Instructions
- Wash the banana peppers thoroughly. Slice them into thin rings, discarding the stems.
- In a saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil, stirring to dissolve the sugar and salt.
- Place the sliced peppers into a clean mason jar. Pour the hot brine over the peppers, ensuring they are fully submerged.
- Seal the jar tightly and let it cool to room temperature. Once cooled, refrigerate for at least 24 hours before enjoying.