Craving the tangy sweetness of sweet pickled banana peppers but tired of store-bought limitations? Discover the 10-minute secret to crafting your own homemade sweet and sour banana peppers that will tantalize your taste buds without risking spoilage
Why do sweet and sour pickled banana peppers go bad?
Making sweet and sour pickled banana peppers can go wrong for several reasons, leading to undesirable results. Here are some common issues
Soft or Mushy Peppers: This tend to be so if the peppers are over-cooked or if the peppers used were not fresh.
Improper Sterilization: In the absence of proper sterilization of jars and utensils, chances of contamination and spoiling of are high.
Incorrect Brine Ratio: The proportion of vinegar to water to sugar to salt in the brine is very important. This influences preservation when the amount used is small, and when it is too much, it masks the required flavor.
Air Pockets: That is why confined air inside the jars can spoil the product.
Inadequate Sealing: This is important to avoid penetration of air and other contaminants into the jar through the lids. This is made even more important for long-term storage
Storage Conditions: Amba should be stored in a cool dark place and once opened the pickled peppers should be chilled. If they are not stored properly, they can go bad rather quickly
Sweet Pickled Banana Peppers Recipe
Ingredients
- 9 Banana peppers adjust based on size
- 2 A couple Jalapeno peppers optional
- 2 cup Vinegar
- 1 cup Water
- 1 tablespoon Salt
- 1/2 tablespoon Sugar optional
- 1 teaspoon Mustard seed
- 1 teaspoon Black pepper
- 1/2 teaspoon Celery seed
- 3 cloves Garlic
Instructions
Prepare peppers
- Wash and dry banana and jalapeno peppers thoroughly.
- Roll each pepper on a cutting board to loosen seeds.
- Remove the stem end of the pepper.
- Use a chopstick to remove seeds from the top of the pepper.
- Slice peppers into 1/4-inch rings.
Sterilize jar
- Boil the ball jar for 10 minutes.
- Let the lid dry in hot water.
Pack peppers
- Fill the sterilized jar tightly with the sliced pepper rings.
Make pickling brine
- Combine vinegar, water, salt, sugar (if using), mustard seed, black pepper, celery seed, and crushed garlic in a saucepan.
- Bring to a rolling boil.
- Remove from heat.
Pour brine
- Carefully pour the hot brine over the peppers in the jar.
- Ensure there’s about 1/2 inch of headspace.
- Use a chopstick or rubber spatula to remove air bubbles.
- Wipe the jar rim with a vinegar-soaked paper towel.
- Screw on the lid, but not too tight.
Cool and store
- Let the jar cool completely before refrigerating.
- For optimal flavor, let the pickles sit in the fridge for 2-3 days before consuming.
Video
Notes
- Wear gloves when handling peppers, especially jalapenos.
- For crispier pickles, use calcium chloride (available as Pickle Crisp).
- Ensure proper headspace in jars to prevent seal failures.
- Wipe jar rims thoroughly before sealing to prevent contamination.
- Follow recommended processing time for safe canning.
- Allow jars to cool completely before removing rings.
- Check for seal integrity by pressing on the lid center. A pop indicates a good seal.
- Store unsealed jars in the refrigerator.
Tips for making sweet and sour banana peppers that won’t spoil
Use Fresh, Quality Ingredients: Select fresh banana peppers without wrinkles, soft spots, or dark spots. This ensures that the peppers start out in the best condition possible
Sterilize Jars Properly: Ensure your jars are thoroughly sterilized before use to prevent contamination. This can be done by boiling the jars in water or using a dishwasher with a sterilize setting
Prepare a Proper Brine: Use a balanced mixture of vinegar (typically white vinegar), water, salt, and sugar (or honey). The vinegar acts as a preservative, while the salt and sugar balance the flavor and help in preservation
Pack Peppers Tightly and Remove Air Pockets: Pack the sliced peppers tightly in the jars and use a utensil like a butter knife to remove any air pockets before sealing the jars. This helps ensure even pickling and prevents spoilage
Boil the Brine: Bring the brine mixture to a boil before pouring it over the peppers. This helps to kill any bacteria present on the peppers and ensures they are properly pickled
Seal and Refrigerate: Once the peppers are packed and the brine is added, let the jars cool to room temperature, then seal them tightly and refrigerate. This method, known as refrigerator pickling, is simpler than canning and helps preserve the peppers for about a month
For longer storage, consider using water bath canning with products like “Pickle Crisp” to maintain the peppers’ texture and extend shelf life
FAQ
Which type of chili is suitable for pickling?
A variety of peppers can be used to make home canned pickled peppers. Common varieties are Cubanelle, Hungarian, yellow wax, sweet cherry, sweet banana and sweet bells. Thick-fleshed peppers with firm waxy skins and bright, glossy color, free from defects, give the best pickled products.
Are pickled peppers healthy?
During the pickling process, live microorganisms are introduced. These microorganisms are linked to numerous health benefits when consumed, including weight loss, improved digestion, enhanced immune function, better skin, and a reduced risk of many diseases.
How long do homemade pickled peppers last?
Homemade pickled items will last anywhere from 3-4 weeks to 2-6 months — depending on the recipe, method, and, well, who you ask
Why do you soak peppers in salt water before pickling?
The first step in the process involves an overnight soak in a 10% salt solution. That firms up the peppers a bit, and draws out some moisture. It also reduces the heat level of the hot peppers if using them.
Why are my pickled peppers mushy?
It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation. Don’t use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.
By following these steps, you can enjoy delicious and safe pickled banana peppers without worrying about spoilage. Good luck! And don’t forget to leave a comment about this recipe so we can all know.
