You love them on your deli sandwiches, so why not have them ready and waiting at home? This pickled banana peppers recipe is easy to make and surprisingly quick, especially if the focus is immediate eating and not canning (like this recipe expects.) Though the longer you let them sit in the brine, the tangier – and tastier – they will be. Let them sit for at least 24 hours, but if you can wait a week (we know, tough) they are even better!
Obviously, they are delicious on sandwiches, but don’t overlook them as a simple side with grilled meats, as a salad ingredient, and as a delicious topper for hot dogs. Want more ideas? Check out our post: Eight Delicious Pickled Banana Pepper Uses.
Now if you’re looking for a major step up in the pickled chili pepper department, take a look at our pickled habanero peppers recipe. Habaneros are much hotter than banana peppers (0 to 500 Scoville heat units compared to 100,000 to 350,000 SHU). So don’t think of this as a tiny step. Though, if you’re used to habanero heat, the natural sweetness of that chili is quite tasty with the pickled tang.
See this recipe being made:
Like this recipe? You’ll love these too:
- Old Bay Pickles: One of our favorite seasonings meets delicious tang! If you’re a fan of this Maryland spice, you’ll love these.
- Spicy Fried Pickles: If you’re looking for that perfect spicy fried appetizer, this one should be on your short list.
- Pickled Habaneros: Banana peppers tasty but too mild. Habaneros are quite the jump, but they are totally tasty. Their natural sweetness adds another layer to the flavor.
- Chili Pickled Garlic: This is one of our favorite ways to preserve extra garlic, and it just looks amazing in the jar.
- Cajun Pickled Eggs: This recipe is one of those “love ’em or hate ’em” ones. But if you love them, you’ll really love them.
Pickled Banana Peppers
- Add the sliced banana peppers and minced garlic evenly Into two 1-quart mason jars (or 4 1-pint jars).
- In a saucepan over medium heat, combine the white vinegar, water, kosher salt, sugar, mustard seeds (optional), and celery seed (optional). Stir until the mix is completely dissolved and nearing boil, then remove from heat and allow the brine to cool to room temperature.
- Add the brine to the mason jars, leaving 1/2 inch free at the top of each jar, then seal with a lid.
- For best flavor, allow the banana peppers to pickle for a minimum of 24 hours or – even better – up to a week prior to eating.