Pickled Banana Peppers
I can make the Pickled Banana Pepper recipe with my eyes closed and no directions anymore.
Have you ever planted banana peppers before?
If you are starting out in gardening and want a SUPER great producer, plant these babies. There are two versions you can plant – hot or sweet. I kind of prefer the sweet, although I may experiment with both next year because hot might be nice on richer foods like pizza. You already know about my pizza hot honey obsession like my Sweet Potato Bites with Cranberry Hot Honey and my Baked Brie with Hot Honey, Pistachios and Cranberries. I’m a tad crazy about it. You can find out how to make hot honey very simply here.
But first, make sure you really REALLY love banana peppers because you’re going to get scads and scads of them.
Every weekend, I go out early to the garden, and am astounded at the number of shishito peppers and banana peppers that need picking.
I wash, dry and slice them and make this recipe.
Then I try to figure out just how many ways I can find to use them.
They are fantastic on pizza, sandwiches, salads.
Please let me know in the comments below other ways you eat Pickled Banana Peppers! I’d love to hear new ideas!
- 2 c. white vinegar
- 2 c. apple cider vinegar
- 1 c. sugar
- 1 t. mustard seed
- 1 t. celery seed
- 6 garlic cloves (3 per pint jar)
- 1 t. kosher salt
- 1 pound banana peppers
- Slice of tops of peppers and deseed by running a tiny paring knife around the seeds then shaking them into a bowl.
- Slice peppers across into rings (your preference on width)
- Stuff peppers tightly into 2 pint jars, packing them in with the back of a spoon.
- Add the garlic cloves -I usually do some near the bottom and more halfway.
- Bring the vinegar, sugar, mustard seed and celery seed to a boil for at least 30 seconds but don't let it boil over.
- Pour brine over peppers to within ½" of the top.
- Wipe off the rim and put lid and ring on.
- It is best to let the peppers pickle for at least a week before eating
- These peppers are great for canning. Make sure and follow proper canning procedures by following the USDA guidelines for proper sterilization and timing.
