Let me just say that I love pickles! Ever since I was a kid. Dill pickles, spicy pickles, pickled onions… there’s just something about that zesty crunch. So when I came across a bounty of banana peppers at the farmer’s market, I decided to try my hand at pickling them myself. We love pickled banana peppers on sandwiches or with roast beef. In fact, these very peppers inspired a delicious evening featuring Italian-style beef hoagies with sauteed onions, green peppers, and a generous heap of zesty goodness. They’re quick and easy to make and will keep in the fridge for months… if any of them last that long.

Prep Time: 15 mins | Total Time: 2 Days
Yield: 2 Pints
TAGS: VEGETABLES | CONDIMENTS | SUMMER | PALEO | WHOLE30

As written, this recipe yields one pint. It’s easily adjusted for additional servings. I made two pints in the pictures shown and will probably make four next time.

Ingredients

  • 1 clove – Garlic
  • 1 tsp – Yellow Mustard Seeds
  • 1 dry pint – Banana Peppers
  • 1 cup – White Vinegar (5% Acidity)
  • 1 tsp to 1 tbsp – Salt, to taste

Instructions

  1. Peel garlic and place in the bottom of a one-pint jar.
  2. Add the mustard seeds to the bottom of the jar.
  3. Chop the peppers into strips or rings and pack tightly into the jar.
  4. Mix one tablespoon of salt with one cup white vinegar to create a simple brine.
  5. Pour vinegar mixture over peppers. If there is more than a half-inch of headspace, add more vinegar to fill the remaining space.
  6. Refrigerate for at least a few hours before serving. Peppers are best after several days soaking in the brine.

Water Bath Canning

Due to the high acid content in this recipe, it would be safe for water bath canning when fully processed. I didn’t can these because I only made two pints. I like to try out new flavors in the fridge before investing the time and effort to can a huge batch. If you wish to can these, refer to USDA guidelines on processing methods and headspace for pickled peppers.

Recipe Card

 

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Pickled Banana Peppers

Course Condiment
Prep Time 15 minutes
Servings 1 pint

Ingredients

  • 1 clove Garlic
  • 1 tsp Yellow Mustard Seeds
  • 1 dry pint Banana Peppers
  • 1 cup White Vinegar (5% Acidity)
  • 1 tbsp Salt (use between 1 tsp and 1 tbsp, to taste)

Instructions

  1. Peel garlic and place in the bottom of a one-pint jar.

  2. Add the mustard seeds to the bottom of the jar.

  3. Chop the peppers into strips or rings and pack tightly into the jar.

  4. Mix one tablespoon of salt with one cup white vinegar to create a simple brine.

  5. Pour vinegar mixture over peppers. If there is more than a half-inch of headspace, add more vinegar to fill the remaining space.

  6. Refrigerate for at least a few hours before serving. Peppers are best after several days soaking in the brine. 

What’s your favorite way to enjoy pickles? Leave me a comment below.