To pickle banana peppers, the general process involves making a pickling brine with vinegar, water, salt, and sometimes sugar, then placing sliced banana peppers and optional spices (like garlic, peppercorns, mustard seeds) in a sterilized jar, covering them with the hot brine, sealing the jar, and allowing the peppers to pickle in the refrigerator for at least a couple of days. Here is a basic step-by-step guide:
- Slice banana peppers into rings about 1/4 inch thick, discarding seeds if preferred.
- In a pot or measuring cup, combine white vinegar, water, salt, and sugar. Stir or whisk until dissolved. Heating the mixture slightly can help dissolve the salt and sugar.
- Add spices such as black peppercorns, mustard seeds, and garlic cloves into a clean jar.
- Pack the sliced banana peppers tightly into the jar.
- Pour the hot pickling brine over the peppers, ensuring they are fully submerged.
- Seal the jar with a lid and place it in the refrigerator.
- Let the peppers pickle for at least 2 days before eating; they will soften and develop classic pickled banana pepper flavor over time.
This quick refrigerator pickling method is easy, versatile, and the peppers can last for several weeks refrigerated. Optionally, for longer storage, processed jars can be water bath canned using proper sterilization and sealing techniques. Common ingredients:
- 1 cup vinegar + 1 cup water
- 1 tablespoon salt (pickling, kosher, or sea salt)
- 1-2 teaspoons sugar (optional for sweetness)
- Spices such as garlic, peppercorns, and mustard seeds
- 1 lb banana peppers, sliced
This method produces tangy, slightly sweet, and crunchy pickled banana peppers perfect for sandwiches, salads, pizzas, and snacking.
