If you are a busy parent, you know how important it is to be prepared, especially with food. Whether it’s meal planning, preparing make-ahead meals, or canning we’ve got loads of great ideas for you. Today we are going to show you how to make pickled banana peppers to include in your meals.
These pickled banana peppers are quick and easy to make and are a delicious addition to your meals. Bring the farm to the table.
Pickled banana peppers
We’ve been growing banana peppers in our vegetable garden this year. What we have learned about growing them, is that the more you pick them, the more they grow.
Ingredients
- Freshly picked banana peppers
- White vinegar
- Apple cider vinegar
- Water
- Sugar
- Mustard seed
- Celery seed
How to make pickled banana peppers
The first step is to pick your freshly grown banana peppers (or pick some up at your local farmer’s market). If you aren’t sure when to pick them, you want to wait until they are large and yellow. You can pick them when they are green, however, they will be a little crunchy. You can also pick them when they are red, however, they might be a little spicy. Combining all three colors is a fun way to get a little of each, but we are just using yellow peppers for this recipe.
Wash your banana peppers and then remove the seeds. If you like the seeds, feel free to keep yours in and go ahead and slice your banana peppers. I remove most of mine, but I’m not too picky, so I leave a few in there too.
To remove the seeds, cut off the ends of the banana pepper, slice through one side of the banana pepper from end to end, and then use a small spoon or scoop to remove the seeds.
When you’ve sliced all of your peppers, put them into your canning jars (all of our peppers that are pictured fit perfectly into two wide 12oz canning jars).
If you think your jar is full, tap it lightly onto the counter and you’ll find you still have more room to add more banana pepper rings.
On the stove, combine all of the other ingredients and bring them to a boil. Pour over the banana peppers, seal the jar, and set aside to cool on the counter before refrigerating.
Wait a minimum of 48 hours before testing your banana peppers, but we tend to leave them for about a week.
If you want to go ahead and can them for the pantry, follow these canning instructions.
What to eat pickled banana peppers with?
- Top your favorite pizza
- In subs with turkey or salami
- On burgers
- Top your hot dog
- Sprinkle on nachos
- Add to your favorite salad
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Quick and easy pickled banana peppers recipe.
- yellow banana peppers
- 1.25 cups white vinegar
- .25 cup apple cider vinegar
- .50 cup water
- 2 tbsp white sugar
- 1 tsp mustard seed
- 1 tsp celery seed
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Cut the ends from the banana peppers, slice down one side, and scoop out the seeds.
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Slice the banana peppers into thin strips or rings
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Fill your canning jars with the sliced banana peppers
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Bring all other ingredients to a boil in a saucepan.
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Pour the hot ingredients over the banana peppers.
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Cool the jars on the counter and then refrigerate.
