Discover the simple joy of making your own pickled banana peppers with this easy recipe, inspired by the home-style goodness of the Pioneer Woman!
Bountiful Garden? Pickle Those Peppers!
There’s a certain magic to harvesting vegetables straight from your own garden. After a slow start, it often feels like everything ripens at once! If you’re like me and suddenly find yourself with a mountain of banana peppers, you might be wondering what to do with them all. This year, growing banana peppers for the first time, I was amazed by their prolific nature. Pickling them seemed like the perfect solution to preserve their fresh flavor and enjoy them for months to come. And what better inspiration than the resourceful spirit of the Pioneer Woman herself?
Garden Fresh Easy Pickled Banana Peppers in a ball mason pint jar.
Image: Jars of homemade pickled banana peppers, showcasing their vibrant color and inviting appearance.
Why Pickle Banana Peppers?
Banana peppers are incredibly versatile. While delicious fresh, pickling them elevates their flavor profile, adding a tangy zest that’s simply irresistible. Pickled banana peppers are not just for sandwiches! They can brighten up a variety of dishes (we’ll share some ideas later!). If you’re looking for a way to preserve your garden bounty or simply love that classic pickled pepper taste, this recipe is for you.
Banana Peppers growing on the vine in a vegetable garden.
Image: Close-up of banana peppers growing on the vine in a lush garden, highlighting their fresh, natural state.
This recipe is designed to be straightforward, using pantry staples you likely already have. The result is a flavorful pickle that enhances, rather than overpowers, the peppers’ natural taste, making them perfect for a wide range of culinary applications.
fresh vegetable garden haul of banana peppers, tomatoes and cucumbers.
Image: A bountiful garden harvest featuring fresh banana peppers alongside tomatoes and cucumbers, illustrating the garden-fresh ingredients.
Are Banana Peppers Hot? Understanding the Flavor
One of the great things about banana peppers is their mildness. They offer a gentle tang, not overpowering heat. Pickling further mellows them while intensifying their flavor. Interestingly, pickled banana peppers can even be used as a milder alternative to peperoncini peppers in many recipes. I was truly delighted with how these pickled peppers turned out – the perfect balance of tangy, slightly sweet, and utterly delicious. This recipe yields approximately two pint jars, but it’s easily scalable – double or triple it if you have a larger harvest!
Easy Pickled Banana Peppers recipe from The Country Cook.
Image: A visually appealing recipe card for easy pickled banana peppers, emphasizing the simplicity and deliciousness of the recipe.
Ingredients You’ll Need for Pioneer Woman Inspired Pickled Banana Peppers: (Full Recipe Card Below)
- White Vinegar: Distilled white vinegar is key for that classic pickle tang and preservation.
- Apple Cider Vinegar: While you could use all white vinegar, apple cider vinegar adds a depth and nuanced flavor that elevates these pickles beyond the ordinary.
- White Sugar: Just the right amount of sugar balances the vinegar’s sharpness, creating a more palatable and delicious pickle.
- Mustard Seeds: Don’t skip the mustard seeds! They are essential for that characteristic pickled flavor. Ground mustard is not a good substitute and will cloud your brine.
- Celery Seeds: This is the secret ingredient that truly sets this recipe apart. You won’t distinctly taste celery, but the celery seeds add a subtle complexity and aromatic note that enhances the overall flavor profile beautifully.
- Fresh Banana Peppers: Ideally, use freshly picked banana peppers from your garden for the best flavor and texture!
Step-by-Step Guide to Making Easy Pickled Banana Peppers:
- Prepare the Brine: In a saucepan, combine the white vinegar, apple cider vinegar, sugar, mustard seeds, and celery seeds. Bring this mixture to a rolling boil over medium-high heat, stirring to dissolve the sugar.
- Pack the Peppers: Carefully pack your prepared banana peppers into pint-sized mason jars, leaving about 1/2 inch of headspace at the top.
- Pour the Brine: Once the brine is boiling, carefully pour it over the peppers in the jars, ensuring the peppers are submerged and the brine reaches within 1/2 inch of the jar rim.
- Seal and Cool: Wipe the jar rims clean with a damp cloth. Place lids and rings on the jars, tightening them to fingertip tight. Allow the jars to cool to room temperature on the counter.
- Refrigerate and Marinate: Once cooled, transfer the jars to the refrigerator. For the best flavor, let the pickled banana peppers marinate in the fridge for at least one week before enjoying. Patience is key!
EASY PICKLED BANANA PEPPERS IN A PINT-SIZED CANNING JAR.
Image: Close-up of a pint-sized canning jar filled with vibrant pickled banana peppers, ready to be enjoyed.
Tips for Perfect Pickled Banana Peppers:
- Refrigeration is Key: These pickled banana peppers are not shelf-stable as is and must be stored in the refrigerator. For shelf-stable canning, follow USDA guidelines for water bath canning. Ensure lids are properly sealed if canning for shelf storage. Always start with fresh, well-rinsed banana peppers.
- Seeds or No Seeds? Removing banana pepper seeds is a matter of personal preference. I usually remove most, but a few stray seeds won’t affect the taste. Don’t stress too much about getting every single seed out.
- Mustard Seed Substitute? While ground mustard can technically be substituted for mustard seeds, it’s not recommended. Ground mustard will make your pickling brine cloudy and alter the flavor profile. For the best results and authentic pickled banana pepper flavor, use mustard seeds.
Serving Suggestions and Recipe Ideas:
Once your pickled banana peppers are ready, the culinary possibilities are endless! Here are a few ideas to get you started:
- Sandwiches and Wraps: Add a tangy crunch to sandwiches, burgers, and wraps.
- Salads: Dice them up and toss them into potato salad, pasta salad, or green salads for a burst of flavor.
- Pizza Topping: Spice up your homemade pizza with slices of pickled banana peppers.
- Charcuterie Boards: Include them on cheese and charcuterie boards for a tangy counterpoint to rich flavors.
- Tacos and Nachos: A perfect topping for tacos, nachos, and other Tex-Mex favorites.
- Relish Trays: Add them to relish trays alongside olives, pickles, and other pickled vegetables.
- Mediterranean Dishes: Incorporate them into Mediterranean-inspired salads and dishes.
Easy Pickled Banana Peppers Recipe
Easy Pickled Banana Peppers are super simple to make and so tasty! Vinegar, mustard seed, celery seed, sugar and peppers are all you need!
4.96 from 318 votes
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Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 12
Author: Brandie @ The Country Cook
Ingredients
- 2 cups white vinegar
- 2 cups apple cider vinegar
- 1 cup granulated sugar
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1 pound banana peppers, tops removed and sliced into rings
Instructions
- Bring the vinegars, sugar, mustard seed, and celery seed to a rolling boil in a saucepan.
- Pack banana peppers into pint jars, leaving ½” headspace.
- Pour hot brine over peppers, leaving ½” headspace.
- Wipe jar rims, seal with lids and rings.
- Cool to room temperature, then refrigerate for at least 1 week.
Recipe Notes
- Refer to the post for detailed tips and FAQs.
- Refrigerate for up to 3 months if not properly canned.
- Mustard seed is highly recommended over ground mustard.
- Seeds in peppers are optional to remove.
- Recipe yields 2 pints.
Course: Side Dish
Cuisine: American
Nutrition Information
Calories: 92kcal | Carbohydrates: 19g | Sodium: 8mg | Fiber: 1g | Sugar: 17g
Nutritional Disclaimer: Nutritional information is an estimate. Use an online calculator for precise values.
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