Taste the Summer Homemade Pickled Banana Peppers Delight

1. Hot, Tangy, and Irresistible: Pickled Banana Peppers at Home

 

Sure, here's a simple recipe for pickling banana peppers:

Ingredients:

- 1 pound (about 450g) banana peppers

- 2 cups white vinegar

- 2 cups water

- 2 tablespoons pickling salt (non-iodized)

- 2 tablespoons sugar

- 4 cloves garlic, peeled and smashed

- 1 teaspoon black peppercorns

- 1 teaspoon mustard seeds

- 1 teaspoon dill seeds (optional, for dill flavor)

- 1/2 teaspoon red pepper flakes (adjust to your spice preference)

Instructions:

1. Wash the banana peppers thoroughly and remove the stems. If you prefer, you can also slice the peppers into rings or leave them whole, depending on your preference.

2. In a medium saucepan, combine the white vinegar, water, pickling salt, and sugar. Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the salt and sugar.

3. In each clean and sterilized jar, place the smashed garlic cloves, black peppercorns, mustard seeds, dill seeds (if using), and red pepper flakes.

4. Pack the banana peppers tightly into the jars, leaving about 1/2 inch (1.3 cm) of headspace at the top.

5. Pour the hot pickling liquid over the peppers in the jars, making sure to cover them entirely and leaving the 1/2 inch (1.3 cm) headspace.

6. Use a clean utensil to remove any air bubbles trapped in the jars by gently pressing down on the peppers.

7. Wipe the rims of the jars clean with a damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they are just fingertip-tight.

8. Process the jars in a water bath canner for about 10 minutes. Make sure the water covers the jars by at least 1 inch (2.5 cm). Adjust the processing time if you're at a higher altitude.

9. After processing, carefully remove the jars from the water bath canner and place them on a towel on the counter. Allow them to cool undisturbed for 12-24 hours.

10. Check the seals of the jars by pressing down on the center of each lid. If it doesn't flex, and you hear a popping sound, the jars are sealed correctly. If any jars didn't seal, refrigerate them and consume within a few weeks.

11. Store the sealed jars in a cool, dark place for at least 2 weeks before consuming to allow the flavors to meld and the peppers to pickle properly. They will last for several months if stored properly.

Enjoy your delicious homemade pickled banana peppers in sandwiches, salads, or as a tangy side dish!