Since peppers are starting to show up at the farmer’s market, it is interesting to pickle some of them. Because of the region’s environment, the Pacific Northwest lags somewhat behind other areas in pepper production. Between going apple picking and trying different recipes for the autumn, I usually make sure to set aside some time to make a couple of batches of pickled peppers.
The banana and Hungarian wax pepper belong to the same family of peppers and have very similar appearances. The level of heat they pack might vary based on the kind of pepper used, but in general, wax peppers from Hungary are the spicier of the two. You may use either of these peppers in place of the other in this recipe.
What are Banana Peppers?
The medium-sized banana pepper is a mild chili pepper with an acidic, sweet flavor. Given that it either has no heat or only a faint tickle, it is not regarded as a dash of hot pepper. If it has any heat, it is five times milder than the mildest jalapeño pepper.
The Banana Pepper, often referred to as the Yellow Wax Pepper or Banana Chili, is particularly well-liked in various meals because of its mild, sweet flavor. It is usually consumed on sandwiches, on pizza, in Greek salads, and filled with cheese and meat.
In addition, they provide salsa a unique taste and a slight sweetness while other peppers provide the heat.
They may be consumed fresh or pickled. Popular pickled banana peppers are often mistaken for pepperoncini peppers. As the name implies, it is typically bright yellow or yellow-green, but it may become orange or red if allowed to ripen.
What do Pickled Banana Peppers Taste Like?
The pickling brine imparts a sour flavor while also imparting a slight heat to pickled banana peppers, but these peppers may sometimes be hot. On their own, they have a terrible and somewhat sweet flavor profile. When placed in the refrigerator, Quick Pickled Banana Peppers will keep their crisp texture even after being marinated.
Banana peppers are also an excellent source of:
- Vitamin C
- Vitamin A
- Vitamin B6
- Vitamin K
How to Make Pickled Banana Peppers?
May prepare pickled banana peppers in a short amount of time and with no effort; after placing them in the jar, you need only wait one hour before eating them. may break down the process of making pickled banana peppers into the following phases (or jump right to the recipe)
- Banana peppers, ten (Depending on size)
- White vinegar, two cups (5 percent )
- one water cup
- 10 grams of pure salt (pickling salt)
- Five teaspoons of sugar (optional but recommended)
- one tablespoon of mustard seeds
- One black peppercorn to taste
- a half-teaspoon of celery seeds
- Three smashed garlic cloves
- lidded Mason jars
Step 1: Sterilize your Jars
To ensure that your jars are completely clean, boil them for ten minutes (without the lid). Check to see that the jar is entirely immersed in the water contained in the pot. After the ten minutes have elapsed, gently take the jar from the oven (remember to use tongs!) and set it down on a towel with the top of the rim facing up.
Step 2: Prepare your Peppers by Washing & Slicing them.
Check every one of your peppers for any telltale symptoms of rot or mold. Be sure to clean your banana peppers and prepare them to be sliced. You should wear gloves for this stage if you are working with hot banana peppers. Rolling the banana peppers gently back and forth on a chopping board is the most effective method for releasing the seeds inside them. After that, cut the tops off of the banana peppers and, using a chopstick, remove the seeds and the core from the peppers.
We prefer to slice our banana peppers to a thickness of between a quarter and a half an inch.
Step 3: Place your Sliced Banana Peppers in the Sterile Jar & Close it Tightly
Once you have a large pile of banana peppers that have been cut, you can fill your jar with them and get ready to pickle them. You will want to squeeze them in as tightly as possible while leaving a small space at the very top.
Step 4: Make Sure your Brine is Ready
Right here is where every taste is created! In a medium-sized pot, combine the water, vinegar, sugar, salt, garlic, and spices you will use. Make sure everything is incorporated by giving it a good stir. Bring the brine that you are using to a boil. Once the brine has reached a rolling boil, you may take it off the fire.
Step 5: Pour the Brine Over the Peppers
Utilizing a funnel during this process will provide the smoothest flow possible. In addition, I would suggest setting the jar of peppers down on a pan or placing it inside a big bowl. If there is any leakage, it will be much simpler to clean up. You are ready to pour your boiling brine over the banana peppers in the container. Be sure that all of the seasonings are added to it as well. There may be some brine left over, which you may dispose of as you see fit. To get rid of the air bubbles, go around the outside of the dish with a spatula.
Step 6: Close the Lid, & Put it Away
If you want to pickle banana peppers for long-term preservation, now is the time to prepare a water bath for the peppers. Pickling banana peppers is an acquired taste. On the other hand, we will put these pickled banana peppers in the refrigerator so that we may have them as soon as possible. At this stage, they are prepared to be consumed. However, for all tastes to fully integrate, we recommend storing them in the refrigerator for at least two days before serving.
Ways to Use Pickled Banana Peppers
The best way to consume pickled banana peppers is straight from the jar. However, they are also great ingredients to use in cooking and baking. Imagine them as a less spicy form of pepperoncini (they even look similar). You get all of the tangy taste without the heat, making it an excellent alternative for children or those who don’t like eating spicy meals. The following are some of the ways that one may eat pickled banana peppers:
- To salads, such as this Chopped Salad or this Tossed Salad, add the ingredients (in place of the pepperoncini)
- Throw in a pasta salad like Antipasto Salad or Easy Tortellini Salad
- Utilize in preparing sandwiches such as the Rainbow Vegetable Sandwich or the Chickpea Salad Sandwich.
- Serve on a cheese plate or charcuterie board and include in a Bloody Mary, such as a Classic Bloody Mary or a Caesar.
Recipe Tips & Notes
- This recipe for pickles is a refrigerator pickle, which implies that they should be kept in the refrigerator after preparation. If you want it to last longer, take out the garlic, put the jar in a water bath, and then put it away in a cold, dry area like your pantry.
- Components and Spices & Herbs: To season the banana peppers, I used many of my favorite ingredients, but you are free to use whichever ingredients you like the most. Do you like mustard seeds? Don’t be afraid to try. Do you want some oregano that’s been dried? Without a doubt! A little amount of fresh dill, maybe? Yes! I adore it. Make this dish in your unique way.
- Best Salt for Pickling. Use pickling salt, kosher salt, or pure sea salt for pickling. Most salts will function normally, provided they do not include additives such as declumping or anti-clumping agents.
- The Question of Crispiness Because we are not boiling them or processing them, the texture of your pickled banana peppers will remain beautiful and crisp even after they have been stored in the jar. There is a possibility that they may get a little softer, which is perfectly normal; nonetheless, you will still experience that delicious snap and crunch.
- Vinegar In this recipe, I call for white vinegar; however, if you want a version that is somewhat sweeter and more tart, you may substitute apple cider vinegar for white vinegar, and it works well.
- A factor of heat Banana peppers does not have a very fiery or hot flavor. However, things may be made more interesting by incorporating one or more spicy peppers in the pickling mixture that you use. Your brine will absorb heat from the hot pepper, increasing the total heat level in the combination. I’ve made this before by adding habanero pepper, and the finished product had a remarkable degree of heat.
Are Banana Peppers a Hot Pepper?
Pickling imparts a new dimension of taste to banana peppers, even though they don’t have any heat. In many different recipes, you may use them instead of the peperoncini that are called for. The way that they have come out has exceeded my expectations. This recipe yields two quarts of liquid total. But clearly, you may double the ingredients by two or three to make more.
Are Banana Peppers Spicy or Sweet?
You may have heard of them being called banana chilis or yellow wax pepper. They have a flavor best described as sweet and mild, and their heat level is about five times lower than that of a normal jalapeño. It would be inaccurate to describe the taste of these peppers as “hot” since it is more of a mellow tang than anything else.
Can you Eat Banana Peppers Raw?
Banana peppers, raw or pickled, are a delicious addition to salads: raw pepper’s sweetness and mild spice pair well with various salad components, including pretty popular dressings. The acidity of pickled banana peppers can produce a taste contrast that is both delicious and appealing, particularly in creamy-dressed salads such as coleslaw.
How do I Know if my Banana Peppers are Ripe?
When they are mature and ready to be plucked, banana peppers of both sorts will develop a yellow tint. They are often a light green hue before being prepared to be harvested, and their color gradually changes to yellow as they approach maturity. Banana peppers will become red if you wait longer and continue to let them mature on the plant, and this will need continued patience.
Is Banana Peppers Anti-Inflammatory?
Capsaicin, one of the components found in banana peppers, may help to protect your body from inflammation. Capsaicin is one of the compounds in banana peppers. Capsaicin lowers substance P levels, which is the neurotransmitter responsible for the nervous system’s transmission of signals relating to pain and inflammation.
Is Banana Peppers Good for Diabetes?
To answer your question, banana peppers are an excellent food choice for people with diabetes. They have a low-calorie count and a high nutritional content. The fact that they only contain 5 to 7 grams of carbs per cup, with the bulk of those carbohydrates being fiber, is of more significance to those following a diabetic diet.
The banana pepper, sometimes called the yellow wax pepper or banana chili is a member of the chili pepper family that is about the size of a banana and has a flavor between mild and tart. They can transform into green, red, or orange as they mature, even though they are usually a brilliant yellow color.
It is often prepared by pickling, stuffing, or using it as a raw element in dishes. This particular variety of Capsicum annuum is a cultivated form of the species. Its taste is not highly spicy (between 0 and 500 Scoville units), and its heat, as is the case with the vast majority of peppers, is dependent on the maturity of the pepper, with older peppers having a sweeter flavor than younger ones.