• Sophie Jobin

How to Make: Pickled Banana Peppers

Updated: Sep 19

I first discovered banana peppers at a pizza deli. I ordered a meat lovers pizza topped with banana peppers... my goodness it was a fantastic revelation.


Luckily more those who can't handle a lot of heat banana peppers are a mild variety, on the Scoville scale they range from 0-500 SHU, they are used in both raw and cooked culinary dishes. Pickling these peppers can be a great addition to your pizza, sandwich, wrap, burger, nacho, stuffed peppers, taco, protein rice bowl, chili, or salsa. So here's a quick and easy recipe to help add some extra zing to your meals.

 

Pickled Banana Peppers


Prep time: 10 mins Cook time: 15 mins Yield: 2 cup



INGREDIENTS


  • 7 Large Banana Peppers, destemmed and sliced (homegrown)

  • 2 cups Distilled White Vinegar

  • 2 cups Apple Cider Vinegar

  • 1 cup Sugar

  • 1 tsp Honey

  • 1 tsp Kosher Salt

Most importantly - Spices! Which ones you used depends on your taste:

  • 1 tsp Mustard Seeds

  • 1 tsp Celery Seeds

  • 1 tsp Black Peppercorns

  • 1 tsp Turmeric Powders


INSTRUCTIONS


1. Begin by filling your sink with warm water. Plunge 2 - 250ml canning jars and lids for 20 minutes or according to the manufacturer's instructions.


2. Slice up all the Banana Peppers into ¼ inch rings and discard the stems. Place them into the jars using thongs, separating them evenly.


3. Bring the white and apple cider vinegar, sugar, kosher salt, honey and the chosen spices to a rolling boil.


Texture is really important to me, I like anything that is pickled to be crispy. How do you like it, soft or crispy?


  • Soft Peppers: take the brine off the heat, place the peppers in the pot to soften them up while it's still warm. Leave for about 5 minutes, using a canning funnel pour both brine and peppers into jars to within ½" of the top.

  • Crispy Peppers: let the brine cool down before pouring it over the radishes to within ½" of the top.

4. Quickly place your wide mouth canning funnel on your jars. Pour the brine into the prepared jars filling each to 1/4 inch from the top.


5. Place a canning weight on top of the peppers. You want to ensure they aren't exposed to the surface where it could potentially grow mold. You can easily find the canning weights online on amazon.


6. Wipe off rim and cover with flat lids, then screw on the bands tightly. To help seal the lids you can do two things:

  • Sink: Refill the sink with really very warm water, it should be hot but not boiling. The water should cover the jars completely and try to use some canning thongs to place the jars in the water and as well as taking them out. Let them sit in the water for 20 minutes or more.

  • Canning Pot: Use a giant canning pot, place a can lifter at the bottom and fill with water. Boil the water and place a the cans into the pot using the canning thongs

7. Remove the jars and allow them to cool completely.


8. Refrigerate for 24 hours before using to develop the flavours, though they can be eaten right away.



If you make this recipe, I'd love to see it! Tag #jobinkitchengarden on Instagram or on Facebook and let me know!



Pickled Banana Peppers - Jobin Kitchen Garden-2
.pdf
Download PDF • 6.48MB




Pin to Pinterest


16 views0 comments

Recent Posts

See All