Pickled Banana Peppers Recipe

Cook Time: 5 minutes

Ingredients

• 10 to 12 fresh banana peppers, cut into 3/4-inch slices
• 1 to 2 garlic cloves
• 1 to 2 slices fresh jalapenos (optional)
• 1 1/2 cups vinegar
• 1 cup water
• 1 1/2 teaspoons kosher salt

Directions

1. Pack the sliced banana peppers, garlic cloves, and optional jalapenos tightly into a glass jar.
2. In a saucepan, combine vinegar, water, and kosher salt. Bring the mixture to a boil over medium heat, stirring occasionally until the salt dissolves completely.
3. Once the mixture has come to a boil, remove the saucepan from the heat and let it stand for about 10 minutes to cool slightly.
4. Pour the warm liquid over the packed peppers and garlic in the jar, ensuring everything is fully covered. Seal the jar tightly.
5. Refrigerate the jar for at least 12 hours before using, or up to 24 hours for a stronger flavor. The pickled peppers can be stored in the refrigerator for up to 4 weeks.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	10	0%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	109mg	5%
Total Carbohydrate	1g	1%
Dietary Fiber	1g	3%
Total Sugars	1g	--
Protein	0g	1%
Vitamin C	21mg	24%
Calcium	5mg	0%
Iron	0mg	1%
Potassium	66mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Pickled banana peppers are a delicious and tangy condiment that adds a burst of flavor to a wide variety of dishes. These peppers, often bright yellow or green, are commonly pickled with vinegar, garlic, and sometimes a dash of jalapeo for an extra kick. The result is a crunchy, mildly spicy, and slightly sweet treat that is versatile and easy to prepare.

History and Origin

The origin of pickled banana peppers is somewhat difficult to pinpoint, as the practice of pickling vegetables is ancient and widespread. However, banana peppers themselves are believed to have originated in South America, part of the larger family of chili peppers. These peppers were likely introduced to the United States by early European settlers or traders. Over time, they became a common fixture in American kitchens, particularly in the Southern and Midwestern regions. The practice of pickling banana peppers gained popularity as a way to preserve the harvest and enhance their flavor. Pickled banana peppers are now a staple in American households, especially during the summer months when peppers are in season.

Regional Variations

While pickled banana peppers are popular throughout the United States, different regions have their own variations of how these peppers are prepared and served. In the southern U.S., pickled banana peppers are often paired with barbeque dishes, adding a zesty contrast to smoky meats. In the Midwest, they might be served alongside sandwiches, especially on deli-style subs or burgers. In the Southwest, the peppers are sometimes pickled with additional spices like cumin or oregano, which reflects the bold flavors typical of southwestern cuisine. Additionally, the amount of heat can vary greatly from recipe to recipe, with some opting for a milder version, while others add extra jalapeos for a more intense kick.

What Sets Them Apart?

Pickled banana peppers differ from similar pickled peppers, such as jalapeos or banana chili peppers, primarily in their flavor and mild heat level. While jalapeos are known for their spiciness, banana peppers offer a much milder bite, making them a great choice for people who enjoy the flavor of peppers but prefer a less intense heat. Banana peppers are also typically longer and more slender than other peppers, giving them a distinctive appearance. The pickling process for banana peppers is usually simpler and faster than that of other varieties, making it a perfect option for beginners looking to try their hand at home pickling.

Where Are They Typically Served?

Pickled banana peppers are typically served as a condiment or garnish on a variety of dishes. They are especially popular as a topping for sandwiches, burgers, and pizza, where their tangy and slightly sweet flavor can complement the richness of meats and cheeses. These peppers also make a great addition to salads, adding both crunch and a zesty kick. In some regions, they are also served as part of a relish tray alongside other pickled vegetables, offering a variety of flavors to complement meals.

Fun Facts

• Despite their name, banana peppers have nothing to do with bananas. The name comes from their yellow, banana-like color.
• Pickled banana peppers can be stored for up to a month, making them a great way to preserve an abundant pepper harvest.
• These peppers are not only flavorful but also packed with nutrients. They are a good source of vitamin C, which supports immune function and skin health.
• Banana peppers are often included in Mediterranean cuisine, where they are pickled along with olives and served as part of a mezze platter.

Conclusion

Pickled banana peppers are a simple yet flavorful way to enjoy the bright, tangy taste of peppers in a variety of dishes. With their mild heat, they are accessible to a wide range of palates and can be customized with various spices and additional ingredients. Whether used on sandwiches, pizzas, or as a side dish, they are a delicious and versatile condiment that enhances meals with a pop of color and flavor.

FAQ about Pickled Banana Peppers Recipe