Spicy Italian-Style Pickled Banana Peppers
These Spicy Italian-Style Pickled Banana Peppers are a delightful addition to any meal. Crafted from fresh hot Hungarian peppers, you have the freedom to adjust the sugar and the amount of seeds or membrane to tailor the heat level to your preference. The vibrant yellow peppers, combined with aromatic garlic and the tangy brine, create a flavor explosion that can elevate burgers, pizzas, salads, and even stand alone as a zesty snack. Made to yield 24 pint jars, this recipe ensures you'll have plenty to share or enjoy throughout the season.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
fresh hot hungarian pepper
1 bushel (washed, cored, and sliced into 1-inch strips)
fresh garlic cloves
48 cloves (peeled)
canning salt
1/4 cup (1/2 tsp per pint jar)
olive oil or vegetable oil
1/2 cup (1 tsp per pint jar)
5% vinegar
4 cups (none)
water
4 cups (none)
sugar
3 cups (none)
Instructions
1
Prepare your workspace and gather all ingredients. Wear gloves to protect your hands from the heat of the peppers.
2
Thoroughly wash the fresh hot Hungarian peppers and remove the cores. Slice the peppers lengthwise into approximately 1-inch strips, adjusting the size to your liking.
3
Peel the garlic cloves and set them aside. Prepare the jars by ensuring they are clean and sterilized.
4
In batches, pack the sliced peppers into the pint jars, leaving a bit of headspace at the top.
5
To warm the jars, fill about 5 jars with boiling water, covering them with a cookie sheet or tin to trap heat. Allow the jars to sit for 5 minutes to warm up.
6
Carefully pour off the boiling water from each jar. Into each jar, add 2 cloves of garlic, 1/2 teaspoon of canning salt, and 1 teaspoon of either olive or vegetable oil.
7
In a separate pot, combine the vinegar, water, and sugar, bringing the mixture to a boil to create the brine.
8
Once boiling, carefully pour the hot brine into the jars, leaving about 1/2 inch of headspace.
9
Wipe down the rims of the jars to ensure a proper seal. Place lids (previously soaked in hot water for 5 minutes) onto the jars and secure with rings.
10
Process the jars in a boiling water bath for 10-15 minutes to ensure proper sealing. Allow the jars to cool completely before storing them in a cool, dark place. Let them sit for at least a week for the flavors to meld before consuming.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Italian-Style Pickled Banana Peppers?
They are a tangy and spicy condiment made from fresh hot Hungarian peppers, garlic, and a vinegar-based brine, perfect for various dishes.
What type of peppers are used in this recipe?
This recipe specifically calls for 1 bushel of fresh hot Hungarian peppers.
How can I adjust the heat level of the peppers?
You can tailor the heat level by adjusting the amount of sugar used and the quantity of seeds or membrane left in the peppers.
What dishes pair well with these pickled peppers?
These peppers are excellent on burgers, pizzas, and salads, or they can be enjoyed as a zesty standalone snack.
How many pint jars does this recipe yield?
This recipe is designed to yield approximately 24 pint jars.
Why should I wear gloves while preparing the peppers?
Wearing gloves is recommended to protect your hands from the heat and oils of the hot Hungarian peppers.
How should the peppers be sliced?
After washing and coring, the peppers should be sliced lengthwise into approximately 1-inch strips.
Do I need to peel the garlic cloves?
Yes, the 48 garlic cloves should be peeled before being added to the jars.
How many garlic cloves go into each pint jar?
Each pint jar should receive 2 cloves of garlic.
What is the purpose of filling jars with boiling water for 5 minutes?
This step warms the jars to prevent them from breaking when the hot brine is added later.
How much canning salt is added to each jar?
Add 1/2 teaspoon of canning salt to each pint jar.
What type of oil is used in this recipe?
You can use either olive oil or vegetable oil, adding 1 teaspoon per pint jar.
What are the components of the brine?
The brine is made by combining 4 cups of 5% vinegar, 4 cups of water, and 3 cups of sugar.
Does the brine need to be boiled before use?
Yes, you must bring the vinegar, water, and sugar mixture to a boil before pouring it into the jars.
How much headspace should be left in the jars?
Leave about 1/2 inch of headspace at the top of the jars after adding the brine.
How should the jar lids be prepared?
Soak the lids in hot water for 5 minutes before placing them on the jars to ensure a good seal.
Why is it important to wipe the rims of the jars?
Wiping the rims ensures that no residue interferes with the creation of a proper airtight seal.
How long should the jars be processed in a water bath?
Process the jars in a boiling water bath for 10 to 15 minutes.
Where should the finished jars be stored?
Store the cooled jars in a cool, dark place to maintain quality and flavor.
How long should I wait before eating the pickled peppers?
Allow the jars to sit for at least a week to let the flavors meld properly before consumption.
What is the acidity level of the vinegar required?
The recipe specifies using 5% vinegar for proper preservation.
Can I use this recipe for a smaller batch?
Yes, you can scale the ingredients down, maintaining the same ratios for the brine and jar additions.
Is canning salt different from table salt?
Yes, canning salt is pure salt without additives like iodine or anti-caking agents, which prevents cloudy brine.
Can I use this recipe for banana peppers instead of Hungarian peppers?
Yes, while Hungarian peppers are specified, the method works well for standard banana peppers too.
How much total sugar is needed for the full batch?
The full recipe requires 3 cups of sugar for the brine.
What should I do if a jar fails to seal?
If a jar does not seal, it should be stored in the refrigerator and consumed within a few weeks.
Does the recipe require sterilization of jars?
Yes, ensure jars are clean and sterilized before packing them with peppers.
What is the total amount of oil used for 24 jars?
The recipe uses 1/2 cup of oil in total, which equals 1 teaspoon per jar for 24 jars.
Is the water used in the brine also 4 cups?
Yes, the recipe uses an equal ratio of 4 cups of water to 4 cups of vinegar.
Can I leave the peppers whole?
The recipe recommends slicing them into 1-inch strips for better packing and brine penetration.