Tag Archives: vinegar

Easy Pickled Banana Peppers

14 Aug

So as most of you know, I expanded my vegetable garden this year from one planter to two.  In the past the only kind of peppers I have grown were bell peppers (of which I don’t even like).  I love them when they’re red, yellow or orange, but once they turn green, I’m out. 

This year I planted 4 other varieties, one of which was yellow banana peppers.  My taste buds tend to gravitate toward the spicy, pickled, vinegar, garlic… must be the Italian in me.  Anyway, I put yellow banana peppers on every sandwich I eat.  So it just made sense to try and grow them myself. 

 

 

 

 

They start out oblong and yellow on the plant, and eventually become funny looking fellows.  I had no idea they’d get all curly.  Once I picked them and brought them in the house, I found after several days they started to turn orange and then red.  Pretty cool.

 

 

Now what to do with them?  They didn’t really taste very good in this raw state.  At least it wasn’t the flavor I was looking for.  I went online and found several recipes to help me pickle them.  Quite a few called for celery seed and mustard seed, but of course I don’t have those in my spice cabinet, so I searched until I found a recipe that included only the ingredients I had.  I know I could have just gone and bought the other ingredients, but why not just try this one? 

The recipe called for 2 pounds of peppers.  My goodness, how many plants do they have?  My plant typically yields about 2 peppers at a time.  Because I didn’t have as many peppers, I adjusted all the other ingredients to suit my crop.  Like I always tell you, it’s your kitchen, your rules.

 

Ingredients

 7-8 peppers, varying in color (because they were varying in how long they’d been sitting in my kitchen)

4 cloves of garlic (sliced in half lengthwise)

¾ cup water

¾ cup white vinegar

2 tsp salt

 

Directions

  1. Wash the peppers, cut off the tops and remove the top section of seeds (it’s like a ball)
  2. Slice the peppers into rings of whatever thickness you prefer
  3. Put the rings and garlic pieces into a glass jar that has an airtight seal when closed (Mason jar, etc.) 
  4. In a small saucepan add the water, vinegar and salt.  Bring to a boil over medium high heat
  5. Remove from heat and pour over the top of the rings and garlic
  6. Use a butter knife to move the peppers around to remove air bubbles and get the peppers and garlic submerged in the liquid
  7. Seal the jar and set aside on the counter overnight – the peppers will fade in color a bit
  8. After 24 hours, refrigerate for up to 2 weeks

 

 

After they had been in the refrigerator for a full day I thought I’d give them a try.  And I really loved the way they looked; red, yellow and orange all swimming in the delicious pickling juices.  Everyone getting along.  I wasn’t sure what to expect taste-wise though.  Would the flavor be just like the ones I buy at the store?  Would it be better?  Worse?  They were pretty darn good, I must say.  My daughter’s first thought was they could use more “bite”.  I already know what you’re thinking…  Maybe if I’d used the mustard or celery seeds it would have provided that extra spice.  Don’t misunderstand, my batch is good, they have a nice tangy flavor, they’re just not hot.  Do I need this batch to be hot?  Absolutely not.  Now bring on the sandwiches, I’ve got peppers to eat!

 

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