Sweet & Spicy Pickled Pepper Medley
Enhance your meals with these Sweet & Spicy Pickled Pepper Medley! This delightful recipe combines the tang of vinegar with the sweetness of sugar, creating a perfect balance that complements a variety of dishes. Whether you're dressing up hot dogs, hamburgers, or simply enjoying them straight from the jar, these vibrant pepper rings add a burst of flavor. The combination of banana, jalapeño, and Anaheim peppers creates a delicious medium heat that appeals to spice lovers and novices alike. Easy to prepare, you can easily double this recipe for more batches—just make sure to follow the recommended canning guidelines if needed. Let them sit for two weeks for the best flavor infusion, but you're likely to enjoy them long before then!
N/A
Servings
100
Calories
7
Ingredients
Ingredients
banana peppers
1/2 lb (seeded and sliced crossways into rings)
white vinegar
2 cups (none)
white sugar
2/3 cup (none)
mustard seeds
1/2 teaspoon (none)
celery seed
1/2 teaspoon (none)
jalapeño peppers
optional (seeded and sliced (for added heat))
Anaheim peppers
optional (seeded and sliced (for flavor variation))
Instructions
1
Begin by sterilizing 2 half-pint jars by boiling them or placing them in a dishwasher on the hot cycle.
2
In a medium saucepan, combine the white vinegar, white sugar, mustard seeds, and celery seeds. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to dissolve the sugar.
3
Once the mixture is boiling, carefully remove it from the heat.
4
Add the sliced banana peppers and any other assorted peppers into the sterilized jars. Pack them tightly but leave some room for the pickling liquid.
5
Ladle the hot pickling liquid over the peppers, filling each jar to within 1/2 inch from the top. Ensure there are no air bubbles and that the rim of the jar is free from liquid.
6
Wipe the rims of the jars with a clean cloth to ensure a proper seal.
7
Place the lids on the jars and screw on the bands until they are fingertip tight.
8
Seal the jars and let them cool to room temperature. If desired, process them in a boiling water bath for 10-15 minutes for food safety.
9
Store the sealed jars in a cool, dark place for at least 2 weeks to let the flavors meld. If any jars don’t seal properly, refrigerate them and use them within a couple of months.
Nutrition Information
0g
Fat
25g
Carbs
0g
Protein
1g
Fiber
24g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main pepper used in this recipe?
The main ingredient is 1/2 lb of banana peppers, seeded and sliced into rings.
What type of vinegar is required for the pickling liquid?
This recipe requires 2 cups of white vinegar.
How much sugar is included in the medley?
The recipe calls for 2/3 cup of white sugar.
What seeds are used for seasoning?
The seasoning includes 1/2 teaspoon of mustard seeds and 1/2 teaspoon of celery seed.
Can I add extra heat to the peppers?
Yes, you can add optional seeded and sliced jalapeño peppers for extra heat.
Is there a suggestion for flavor variation?
Adding Anaheim peppers is recommended for a delicious flavor variation.
How many jars does this recipe fill?
This recipe is designed to fill 2 half-pint jars.
How should the jars be prepared before use?
Sterilize the jars by boiling them or using a dishwasher on a hot cycle.
What is the first step in making the pickling liquid?
Combine white vinegar, sugar, mustard seeds, and celery seeds in a saucepan and bring to a rolling boil.
How long should I boil the pickling mixture?
Bring it to a rolling boil and stir until the sugar is completely dissolved.
How do I pack the peppers into the jars?
Pack the sliced peppers tightly into sterilized jars while leaving room for the liquid.
How much headspace should be left in the jar?
Ladle the liquid until it is within 1/2 inch from the top of the jar.
What should I do if there are air bubbles in the jar?
Ensure there are no air bubbles before sealing the jars.
How do I prepare the jar rims for sealing?
Wipe the rims with a clean cloth to ensure they are free from liquid and debris.
How tight should the jar bands be?
Screw the bands on until they are fingertip tight.
Is a water bath process necessary?
For long-term food safety, you can process the jars in a boiling water bath for 10-15 minutes.
How long do the flavors need to meld?
It is best to let the jars sit for at least 2 weeks before consuming.
Where is the best place to store the sealed jars?
Store them in a cool, dark place.
What should I do with jars that do not seal?
If a jar fails to seal, refrigerate it and use the peppers within a couple of months.
What foods go well with these pickled peppers?
They are perfect for hot dogs, hamburgers, or eating straight from the jar.
What is the calorie count for this recipe?
The recipe contains approximately 100 calories per serving.
Is there any fat in these pickled peppers?
No, this recipe contains 0g of fat.
How many carbohydrates are in a serving?
There are 25g of carbohydrates per serving.
What is the sugar content per serving?
There is 24g of sugar per serving.
Does this recipe provide fiber?
Yes, it contains 1g of fiber.
What is the protein content?
The protein content is 0g.
Is the heat level manageable for most people?
The combination of peppers creates a medium heat that appeals to both spice lovers and novices.
Can I make a larger batch?
Yes, you can easily double the recipe for more batches.
How should the banana peppers be sliced?
They should be seeded and sliced crossways into rings.
Are these peppers considered sweet or spicy?
They are a medley of both sweet and spicy flavors.