Joe's Sweet Pickled Banana Peppers
Bright, tangy, and irresistibly sweet, Joe's Sweet Pickled Banana Peppers are the perfect combination of bold flavors and effortless preparation. This recipe transforms crisp banana peppers into deliciously crunchy, tangy-sweet rounds, thanks to a vibrant brine flavored with garlic, mustard seeds, celery seeds, and a touch of turmeric for a golden hue. With just 20 minutes of prep time, these versatile pickles are perfect for sandwiches, burgers, salads, or as a zesty snack straight from the jar. Whether you're an experienced canner or a first-timer, you'll love how easy it is to create this homemade condiment that only gets better with time. Plus, they store beautifully, making them a must-have for your pantry or refrigerator.
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Ingredients
- 10 medium-sized peppers Banana peppers
- 2 cups White vinegar
- 1 cup Water
- 1.5 cups Granulated sugar
- 1 tablespoon Salt
- 2 cloves Garlic cloves
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Celery seeds
- 0.25 teaspoon Turmeric powder
Directions
Step 1
Wash the banana peppers thoroughly under cold water to remove any dirt. Pat them dry with a clean towel.
Step 2
Slice off the stem end of each pepper, then cut the peppers into thin rings, approximately 1/4 inch thick. Remove any seeds if desired for a milder flavor.
Step 3
Peel the garlic cloves and lightly smash them with the side of a knife or a flat surface.
Step 4
In a medium saucepan, combine white vinegar, water, granulated sugar, and salt. Whisk gently to dissolve the sugar and salt.
Step 5
Add the garlic cloves, mustard seeds, celery seeds, and turmeric powder to the saucepan. Bring the mixture to a boil over medium heat.
Step 6
Once the brine is boiling, reduce the heat to low and simmer for 3 minutes to allow the flavors to infuse.
Step 7
In clean, sterilized glass jars, pack the sliced banana peppers tightly without crushing them.
Step 8
Carefully pour the hot brine over the peppers in the jars, ensuring that the peppers are completely submerged in the liquid. Leave about 1/2 inch of headspace at the top of the jar.
Step 9
If storing long-term, follow proper canning procedures by sealing the jars with lids and processing them in a boiling water bath for 10 minutes. If eating within 2 weeks, simply seal the jars tightly and store in the refrigerator.
Step 10
Allow the pickled banana peppers to sit for at least 24 hours before enjoying to allow the flavors to develop. They taste best after 3-7 days of marinating in the brine.
Nutrition Facts
| Serving size | (1345.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1341.5 |
| Total Fat 2.0g | 0% |
| Saturated Fat 0.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 7138.9mg | 0% |
| Total Carbohydrate 323.5g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 300.4g | |
| Protein 4.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 135.4mg | 0% |
| Iron 3.0mg | 0% |
| Potassium 1212.6mg | 0% |
Source of Calories