Pickled Banana Peppers Recipe
Description:
Indulge in the tangy delight of homemade pickled banana peppers with this easy-to-follow recipe from lovewithrecipes.com. These pickled peppers are not only bursting with flavor but also boast low protein content, making them a healthy addition to your meals. Perfect for those watching their cholesterol intake, this recipe promises a weeknight culinary adventure with the added benefit of being suitable for canning.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Banana peppers |
| 1 1/2 | Pickling salt |
| – | Water |
| 4 | Sugar |
| 2 | Garlic cloves |
| 2 | White vinegar |
| 10 | Horseradish slices |
Nutritional Information (per serving):
- Calories: 139.5
- Fat Content: 1.1g
- Saturated Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 21271.2mg
- Carbohydrate Content: 18.5g
- Fiber Content: 8.5g
- Sugar Content: 8.2g
- Protein Content: 4.2g
Recipe Yield: 8 pints
Cooking Instructions:
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Preparation: Wash the banana peppers thoroughly, then cut two slits into each pepper. Place them in a large glass container.
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Brine Preparation: Dissolve the pickling salt in 16 cups of water. Pour the saltwater mixture over the peppers, ensuring they are fully submerged. Let the peppers stand in the brine for 12-18 hours in a cool place.
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Rinsing: After the soaking period, drain the peppers from the brine. Rinse them thoroughly under cold water and allow them to drain once more.
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Vinegar Mixture: In a large stainless steel or enamel pot, combine 2 cups of water with the white vinegar, sugar, horseradish slices, and garlic cloves.
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Boiling: Bring the vinegar mixture to a boil over medium-high heat. Once boiling, reduce the heat and let the mixture simmer gently, uncovered, for 15 minutes.
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Ventilation: Ensure proper ventilation in your kitchen during boiling. Open windows to allow any strong vinegar odors to dissipate.
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Packing: Remove the garlic cloves from the vinegar mixture. Pack the drained peppers snugly into hot, sterilized jars, leaving about 3/4 inch of space from the top rim.
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Filling: Carefully pour the boiling vinegar mixture over the peppers in each jar, ensuring they are fully covered while leaving approximately 1/2 inch of headspace at the top.
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Processing: Seal the jars tightly with sterilized lids. Process the sealed jars in a boiling water bath for 15 minutes to ensure proper preservation.
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Cooling: Once processed, allow the jars to cool at room temperature for 24 hours. During this time, listen for the satisfying “pop” sound that indicates the jars have sealed correctly.
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Verification: After cooling, check each jar’s seal by pressing down on the center of the lid. If the lid does not flex, the seal is secure. Any unsealed jars should be refrigerated and consumed within a few weeks.
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Enjoy: Your homemade pickled banana peppers are now ready to be enjoyed! Serve them as a zesty topping for sandwiches, salads, pizzas, or alongside your favorite dishes for an added burst of flavor.
With each bite of these tangy pickled banana peppers, you’ll savor the perfect balance of sweet and sour flavors, enhanced by the subtle hint of garlic and horseradish. Whether enjoyed straight from the jar or incorporated into your favorite recipes, these homemade pickles are sure to become a pantry staple. So gather your ingredients and embark on a culinary journey that promises both flavor and health benefits. Happy pickling! 🌶️🥒
