Banana Peppers
Ways to use banana peppers — easy pickled banana peppers, baked banana pepper dip, salami roll-ups, fried peppers, and sausage-stuffed peppers for weeknights.
★ side
sideEASY PICKLED BANANA PEPPERS
A tangy and sweet pickled banana pepper recipe that is perfect for adding a kick to your meals or enjoying as a snack.
Jean sIngredients
- 2 cups White vinegar
- 2 cups Apple cider vinegar
- 1 cup Sugar
- 1 teaspoon Mustard seed
- 1 teaspoon Celery seed
- 1 pound Banana peppers
Instructions
- 1Bring the vinegar, sugar, mustard seed, and celery seed to a rolling boil.
- 2Pour brine over peppers to within ½" of the top.
- 3Wipe off the rim and put lid and ring on. Allow to cool then put in the refrigerator.
- 4Leave for 1 week or longer to let peppers marinate (if you can wait that long!).
- 5You can also follow proper canning procedures and then process them in a water bath canner if you prefer. Follow the USDA guidelines for proper sterilization and timing. Be sure to verify that the lids have completely sealed down if storing on the shelf.
- 6If you aren’t sterilizing the jars, keep them refrigerated. They will last up to 3 months in the fridge.
- 7Ground mustard can be substituted for mustard seed if you absolutely must but it is not recommended at all. It will make your pickling brine pretty cloudy and it will not be the same flavor profile as using mustard seed.
- 8Keeping the banana pepper seeds in or not is personal preference. I usually get most of the seeds out but there are always a few that stay in there and it doesn’t affect taste at all.
- 9This will make 2 pints
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More to try
appetizer
dinner
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Open in Pepper →Banana Peppers Earn Their Place At Dinner
Banana peppers give you tang and a little warmth without setting anybody's mouth on fire, which makes them one of the easiest things to keep on hand. A jar in the fridge turns a plain sandwich, a bowl of beans, or a Tuesday salad into something you actually want to eat.
Cooks on Pepper reach for this collection when the garden gives them more peppers than they know what to do with, when a party is two hours out and the appetizer table is empty, or when supper needs one bright, sharp bite to pull it together.
Every recipe here uses banana peppers straight on: easy pickled banana peppers with white and apple cider vinegar, a baked banana pepper dip with cream cheese and Gorgonzola, salami and banana pepper roll-ups, buttermilk-dipped fried banana peppers, and big ones stuffed with Italian sausage and cream cheese.
Quick Tips
- 1
Let the brine cool
Pour hot vinegar brine over the sliced peppers, then let the jar sit on the counter about 30 minutes before it goes in the fridge. They keep more crunch that way.
- 2
Wait a day to taste
Pickled banana peppers taste sharp and raw the first hour. Give them 24 hours in the fridge and the flavor settles.
- 3
Soften the cream cheese
Set the cream cheese out for 30 to 45 minutes before mixing the dip or the roll-up filling. Cold blocks leave lumps you can't stir out.
- 4
Dry peppers before frying
Pat the peppers with paper towels, then dip in buttermilk. Wet peppers spit in the oil and the coating slides right off.
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