Pickled Banana Peppers

This pickled banana peppers recipe is so quick and easy to make! The savory flavor is great for salads, sandwiches and more.

Do you have banana peppers? Here’s a fantastic way to use them: Pickled banana peppers! The other day a friend brought a huge bag of banana peppers from the garden. It turns out that these peppers are absolutely perfect for pickling. The resulting savory garlic flavor is absolutely irresistible! Use these bright yellow slices as a sweet form of peperoncini: in salads, sandwiches, chili and more!

What you need for a recipe for pickled banana peppers

Want to make a pot of pickled banana peppers? All you need is 5-6 large peppers. This recipe is great if you’re trying to use produce from the garden, but of course it works with store-bought peppers too. Our friend’s banana peppers were a bit of a surprise, so we weren’t sure how to use them. Luckily, pickles are quick and easy to prepare And Save well for upcoming meals.

These pickled banana peppers are quick pickles Where Fridge cucumbersthat are stored in the refrigerator. While not durable, they are very easy to make and require no canning equipment! What you need for this recipe:

• 1 Wide Mouth Mason Jar
• banana peppers
• white wine vinegar
• Sugar
• Salt
• pepper
• Bay leaf

Are banana peppers hot?

It depends on the species. There are two types of banana peppers: sweet banana peppers And spicy banana peppers. The sweet variety is very mild, while the hot variety has a medium level of heat, slightly hotter than a jalapeno pepper. Here’s where banana peppers compare to other peppers in Scoville Heat Units (SHU), a scientific measure of hotness:

• Sweet Banana Pepper: 0 to 500 SHU (without seasoning)
• Jalapeño peppers: 2,500 to 8,000 SHU (medium hot)
• Spicy Banana Peppers: 5,000 to 10,000 SHU (medium hot)
• Serrano pepper: 5,000 to 15,000 SHU (hot)
• Cayenne: 90,000 SHU (very hot)
• Habanero: 100,000 to 350,000 SHU (extremely hot)
• spirit pepper: 1,041,427 SHU (incredibly hot)

How to make pickled banana peppers

It’s quick and easy to make pickled banana peppers: once you have them in the jar, you actually only have to wait 1 hour before eating them! Here are the basic steps to making pickled banana peppers (or jump straight to the recipe):

• Thinly slice banana peppers: Place them in a wide-mouth quart glass.
• Bring the ingredients for the brine to a boil: In a saucepan, combine white vinegar, water, sugar, salt, peppercorns, bay leaf, and quartered peeled garlic clove and bring to a boil (see recipe below for exact amounts).
• Pour it into the jar and wait for it to cool (about 1 hour). You can eat right away or store in the refrigerator.

storage information

How long do pickled banana peppers last? You can store cucumbers in the fridge for up to 1 month. Of course, you’ll probably eat them quicker!

Ways to use pickled banana peppers

Of course, pickled banana peppers taste best right out of the pot! But they can also be excellently incorporated into recipes. Think of them as a mild version of a peperoncini (they even look the same). You get all the spicy flavor without the heat, which is a great substitute for kids or people who don’t like spicy foods. Here are some ways to eat pickled banana peppers:

How would you like to serve your pickled banana peppers? Did you use local or store-bought products? Let us know in the comments below.

More pickle recipes

do you have any veggies You can put it in. There are countless recipes and variations on the theme. Here are some pickle recipes you might like:

This recipe for pickled banana peppers is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.