Pickled Banana Peppers

A very popular sandwich, sub, and pizza topping, Pickled Banana Peppers are very easy to make at home! No canning equipment or knowledge is needed here. These pepper rings are considered a quick pickle recipe. With so many ways to use these peppers, you might be making several jars of these this summer!

Contrary to popular belief, Banana Peppers are not spicy. In fact, they are quite mild. Compared to your average jalapeno, a banana pepper would be about five times less spicy! That’s quite mild indeed! In contrast, a banana pepper is tangy and sweet. When pickled, they become peppery too. You’re going to love these! Also, this is a quick pickle recipe, so you can easily make a jar of these whenever the mood hits!

IT’S A QUICK PICKLE YOU SAY?

Quick pickle is a term that is often applied to a fruit or vegetable that is pickled in a quick brine mixture. Usually, the brine will consist of water, vinegar, sugar, and some seasonings. Quick pickle-type recipes are very popular and most of the time can be completed in less than thirty minutes. In this case, my Pickled Banana Peppers are a quick pickle recipe.

Quick pickle recipes are great for the non-canning/preserving home cook because they require no long-term canning process, and no special equipment, and they can be stored in the refrigerator for a period of time. In this case, these banana peppers can be safely stored in the fridge for 12 weeks. Keep in mind that they are not shelf-stable like traditional canned peppers, so they must be kept in the fridge.

WHAT IS A PICKLED PEPPER?

A pickled pepper is in its most basic form, a bell pepper that has been preserved by pickling. Pickling usually involves submersion in a brine of vinegar and water with various herbs and spices, depending on the recipe and the desired results.

Just about any pepper under the sun can be pickled. The most common types of pickled peppers are banana peppers, sweet bell peppers, wax peppers and of course, jalapeno peppers. You can use the brine in this recipe to pickle any of those types. In this particular post, I am using banana peppers. Just because they are called banana peppers does not mean they taste like bananas. They simply share their colour with perfectly ripe bananas.

Pickled Banana Peppers are commonly found on sandwiches and subs. They are oftentimes used on pizza and in green salads. They can also be finely diced and stirred into tuna and chicken salad recipes.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Banana Peppers – Wash them well. Trim the ends and discard. Slice the peppers into thin 1/4-inch rings.
• Bay Leaves – These don’t add much flavour, but there is a chemical in bay leaves that helps to retain crunch when pickling vegetables.
• Ground Black Peppercorns
• White Vinegar
• Sugar
• Pickling Salt – Do not use regular table salt or the brine will be cloudy.
• Water

HOW TO MAKE PICKLED BANANA PEPPERS

Wash a mason jar in hot soapy water and rinse it well. Cut the banana peppers into 1/4-inch slices and stuff them into the clean jar, adding the bay leaf once the jar is about halfway full of the pepper slices. Really stuff them in tightly and you can pack them right up to the rim.

Set that aside and measure the vinegar, sugar, pickling salt, black peppercorns, and water into a saucepan. Over medium heat, bring the liquid to a boil. Carefully pour the hot liquid into the jar with the peppers until the peppers are submerged. Allow the jar of peppers to rest at room temperature for one hour. Next, place a lid on the jar and refrigerate.

Even though the peppers can be eaten once cooled, it’s best to let them sit in the fridge for at least three days. Doing so, allows the brine to really permeate the pepper slices, resulting in a better flavour. Pickled Banana Peppers will keep refrigerated for three months.

HOW TO USE PICKLED BANANA PEPPERS

One of the first, and probably the most obvious way to use these Pickled Banana Peppers is on a charcuterie board. The tangy, vinegary, sweetness of them pairs so well with cheese! And, I love to wrap a banana pepper slice in salty prosciutto! Here are some other ways to use up your jar of peppers!

• Right out of the Jar – This might actually fall under the charcuterie board option we just talked about, but it can even be less complicated than that! Looking for a quick snack? Grab a fork and stab a few of the pepper slices onto it. They’re completely delicious just on their own!
• Make a Sandwich – Using pickled banana peppers just makes a sandwich so much more flavourful!
• Burgers and Hot Dogs – Pile them onto your favourite burger or hot dog.
• Potato Salad – Chop them up and add them to your summer potato salads for a burst of flavour.
• Pizza – Layer your cheese and pepperoni with a generous amount of these pepper slices!

MORE PICKLING RECIPES

I love to pickle things! There are basically two types of pickling recipes. One is a quick pickle, which is what you just read. The other requires that either a water bath or a pressure canning method is applied. In terms of a quick pickle, I have a Pickled Red Onion recipe that is wonderful and these Pickled Green Tomatoes too! Of course, I can’t forget about my Pickled Sweet Peppers, my Dill Pickled Eggs, or my Onion Pickled Wieners!

In terms of canning and preserving, I have a few more options. Start with my Pickled Beets. I swear, Dear Reader, these are so easy and so delicious. It’s just like eating candy! My Newfoundland upbringing makes me proud to have a pantry stocked with these Mustard Pickles! Finally, I have two types of pickles. The first, this Sweet Sandwich Pickle, is great with just about anything. And there’s this Bread and Butter Pickle, which is made with zucchini. I could make a meal with those!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!