A friend gave me banana peppers because she said no one will eat them in their house. I turned the peppers to pickles using this recipe. Soooo good! Thank you!
Thank you SO much for this recipe! It's my first year growing sweet banana peppers and pickling. I'm fairly new at gardening (started in 2021) and your channel has been so helpful. I've become more confident in my garden thanks to you!
I love saving the pickle juice from my favorite pickles from a jar and i put my sliced sweet Banana peppers in the pickle juice and they come out great! Thanks for the video!
My grandmother used to do the same thing, except she’d do carrot sticks instead. She’d bring the pickle juice to a boil, cool just slightly and pour it over the carrots placed in the canning jar. Really good!
Thanks for all your pepper wisdom starting last fall when I saved peppers over for the first time… : ) … after many setbacks, I’ve realized that peppers don’t get tired of trying to grow… I have to not grow tired of learning the fine art… I, Fred am a Pepper Head. The peppers survived and thrived!… Go Geeks : ) 🐸
I made your recipe, no sugar... amazing!! Thanks for sharing this recipe... you're awesome!! Question, what can i do with the left over liquid, after all the peppers are used? It smells amazing and I'm hoping not to waste it if possible. Can i use the liquid to make another batch?
Also great to pickle thinly sliced carrot sticks! We reheat the brine before pouring over the carrots. Store in fridge. Or use a mix of cauliflower florets, sliced carrot, red bell pepper, etc. Probably great with baby okra, too, though we haven’t tried that yet.
I mostly just do pickled jalapenos, but very similar brine. One thing I'd recommend is using apple cider vinegar instead of white vinegar. I find it adds a bit more nuance to the flavour and it's a bit less cloying without even needing to add as much sugar, but if yours is less than the 5% acidity just increase the vinegar:water ration a bit to balance it out.
I sometimes take bread and butter pickles when empty and slice up jalapenos and put in the juice. Wonder what bread and butter banana peppers would taste like?
It’s so true I found banana peppers to be lacking in sweetness and it wasn’t until I missed one that ended up ripening to a brilliant red that I discovered was when they were super delicious now I pick them once they begin to have a slight orange and any color variation after that. I found them to still be lovely and crunchy enough for me but everyone is different. Anyway just thought I’d mention. I’ve got one banana pepper plant that I’m growing indoors hydroponically and it’s producing soooo many peppers it’s fantastic!! I really like this pepper plant for indoor growing because I can heavily trim the leaves and it just focuses it’s growth on growing peppers instead of replacing the leaves the way lunchbox sweet peppers or bell peppers tend to do. Also did you know if you are growing a pepper plant in a garden you can cut stems from it and shake off all insects and bring it indoors and put the stems in water and they will grow roots and begin growing their own pepper plant!! I learned this recently and it’s so much faster then beginning from seed! So I’m always going to be able to keep this plant growing for many many years to come it’s over a year old now and still producing. I’m absolutely amazed I was able to do this! The only “fancy” equipment is a 70litre storage container with a lid that I cut a small hole in the middle and wrapped the whole thing in aluminum foil shiny side out to ensure no algae in the water. Then popped the plant in and wrapped tin foil around the stem to give it extra support and in the water I used hydroponic nutrients as per instructions on bottles I used general hydroponics brand. And a full spectrum cheap $50 grow light and banana peppers year round!! I’m loving this!! Next up banana pickles!!! ❤️ I’m new to indoor growing and I also found that getting an air stone with an air pump gives the roots more oxygen and the plant is loving it! I can’t remember the prices but definitely no more then $50 and that’s the air pump with 4 valves and air stone and air tubing. Thank you soooo much for this recipe! I may get a few more banana pepper plants growing now that I have a way to use them besides just fresh which we absolutely love! No need for them to ever go into a fridge until now in a jar…LOL! Mother inlaw won’t be too happy because she was getting my over abundance but won’t be anymore. Lol pickled peppers I’m making this today!
So glad to read your comment. I’m just getting ready to do this. I found a four port pump with air stones for $26 on Amazon. I got frosting buckets free from the bakery department at my local grocery store. I found 6 grow lights that are 24” long for $70 on Amazon. I start my seeds in a tabletop hydroponic system to move into the DWC buckets. In addition to the banana peppers I plan on growing parthenocarpic cucumbers and maybe some other peppers. I’m growing micro dwarf tomatoes, lettuce, and herbs in other tabletop hydroponic systems. Most of this is set up in a large walk-in closet but I have some of the really small tabletop systems with my house plants. I like the one with lavender in the bedroom.
Great video! Even though it's a year old, I thought I'd add a twist to it. I experiment a lot with adding different spices to the pickling brine such as tumeric. If you enjoy Asian cuisine, one of my favorites is to add curry powder. I know that may sound odd but they are really good!
I have a pepper video idea for you, I can not find anyone talking about it anywhere! Why are some of my peppers not shiny, while others are? ...I have noticed that when they first start growing they will have a flat not shiny skin and they will remain that way all the way through their life! What is this and why?
OK, now that I've subbed...LOL...So we pickle up our banana peppers EVERY year, but what we're after is those classic pepper rings you get from the store like Vlassic "Pepper" rings. These are OH SO GOOD, but they don't have the ZING we're looking for. According to the ingredients they say it's just "Banana Peppers", but I question that. BTW: We did 6 QUARTS total off of 2 plants (in half pint canning jars), and they are preserved. Yes, they are MUCH softer because of the 10 minutes in the hot water bath, but they last us ALL YEAR (right up to the next harvest). Also, why do my peppers taste "grassy" or "green"??? They are yellow (6"+ long) at harvest, they are NOT green when we pull them, but they always have this "grassy" or "green" taste, not much of anything else. We also did Pepperoncini this year, but those were not the variety we were looking for. We were looking (I think) for the Greek varietal as ours were about 3"~4" long, didn't have any zing to them, and went from green to red very quickly, and they said "Red" was "overripe". Still learning, glad I found your channel. Weekend will bring over-wintering of a few of our plants I think...
This is the year of pepper abundance in my garden this summer (still haven’t got a ripe tomato, though ☹️). So glad to see this video. Pickled peppers were on our table most days when I was a kid. Definitely going to make this recipe. Thanks.
Swap? In the UK my tomatoes are ripening nicely, peppers weren't happy this year though. Plenty of ann and bac, but it's not looking like I'll even get a flower on any of the chinense varieties.
I bought kosher but when I got home I noticed it had anti-caking agents. I found a brand called 'Diamond' that specifically states that it has no anti-caking agents.
Thank you so much for this recipe for fridge pickles. This is my second year growing banana peppers and my second year using your recipe to make these pickled peppers! They are so yummy. I eat them on salad and on my homemade pizzas!! Thanks so much for sharing the recipe :)
"Here I have a sterilized jar." NOPE. Here you have a sanitized jar because it's not being handled in s sterile environment. And boiling it for 10 minutes is way, way too long. You need a minute at most unless you live in Denver or some other high elevation city. But let's look at what you're actually accomplishing. Did you also sanitize your cutting board and knife? How about the bowls of vinegar, water, etc.? No? Then you no longer have a jar that is even sanitized. You're also filling your sanitized jar with all sorts of non-sanitized food stuff. Your vegetables and spices are coated with naturally occurring yeast and lactobacillus. Sure, you rinsed some of it off, but not all. This is why you could pickle your peppers just by adding enough salt to stop the bad bacterial long enough to let the lactobacillus sour your peppers naturally by fermentation, rather than relying on vinegar. Of course, there a few more steps you would need to take to make this happen. I say this as someone who ferments all sorts of stuff: sauerkraut, kimchi, hot pepper sauce, kombucha. I've also made vinegar from a bit of the beer I brewed but I haven't pickled anything in it.
This is definitely not a sterile recipe for long-term pickling. Just quick-pickled banana peppers to enjoy out of the fridge and consume within a couple weeks! 😁
Exactly. Which is why "sterilizing" your jar is a complete waste of time if nothing else in your kitchen is sterile. It doesn't hurt anything, it just doesn't help anything.
Exactly. If nothing else in your kitchen is sterile, "sterilizing" one piece of glass accomplishes nothing. You're confusing this with water bath canning, when you place full jars of food in boiling water for ten minutes or more to sterilize the food inside. Since the jars are sealed in water bath canning, the contents remain sterile. To do this you need more time to properly heat up the food inside, instead of just heating up the jars.
I’ve been canning for 30 years, doing around 40 quarts per year. My ratio is 4 water to 1 apple cider vinegar. I know USDA states 1 to 1, guess I’m lucky. I also use canning salt and dried dill seed, garlic powder. If a jar doesn’t seal , I place it in the refrigerator, otherwise I will consume the peppers within a year.
Quick pickled banana peppers are my favorite! Thanks for the video! I usually follow about the same recipe but I’ll throw a super hot in one jar to really up the spice. Cheers!
I use them fresh from my garden in my salad’s and on sandwiches. Go light even though they are sweet they do have a slight bitterness, but that is usually taken up by the salad dressing or with sandwiches rhe mayonnaise. I use maybe 1/2 to 3/4 in salads or on sandwich
It’s so true I found banana peppers to be lacking in sweetness and it wasn’t until I missed one that ended up ripening to a brilliant red that I discovered was when they were super delicious now I pick them once they begin to have a slight orange and any color variation after that. I found them to still be lovely and crunchy enough for me but everyone is different. Anyway just thought I’d mention. I’ve got one banana pepper plant that I’m growing indoors hydroponically and it’s producing soooo many peppers it’s fantastic!! I really like this pepper plant for indoor growing because I can heavily trim the leaves and it just focuses it’s growth on growing peppers instead of replacing the leaves the way lunchbox sweet peppers or bell peppers tend to do. Also did you know if you are growing a pepper plant in a garden you can cut stems from it and shake off all insects and bring it indoors and put the stems in water and they will grow roots and begin growing their own pepper plant!! I learned this recently and it’s so much faster then beginning from seed! So I’m always going to be able to keep this plant growing for many many years to come it’s over a year old now and still producing. I’m absolutely amazed I was able to do this! The only “fancy” equipment is a 70litre storage container with a lid that I cut a small hole in the middle and wrapped the whole thing in aluminum foil shiny side out to ensure no algae in the water. Then popped the plant in and wrapped tin foil around the stem to give it extra support and in the water I used hydroponic nutrients as per instructions on bottles I used general hydroponics brand. And a full spectrum cheap $50 grow light and banana peppers year round!! I’m loving this!! Next up banana pickles!!! ❤️
Cubanelle should live in a gar also! Great instructions and I will be doing some for out of season flavor. Thank you " Pepper Folks." Peppers are my favorite
Can I pickle peppers as they become mature? In other words, can I pickle some now and others later when they are ripe and ready to be picked? Mine are quite staggered in the garden. Just making sure the amount of brine won’t overwhelm only 1-2 peppers at a time. Thanks!
Hm, I wouldn't recommend it only because it's best to heat up the brine before pouring it over the peppers. It helps kill off bacteria and create a seal on the jars when cooled off. For a short-term pickle you can add them in but I would eat them relatively quickly after adding
I love fresh peppers but hate the taste of anything pickled. Wish I didn’t because this looks like a good way to preserve them other than taking up freezer space.
If you dislike the taste of vinegar/pickled peppers, you might really like the process of fermenting them! It's great for people that dislike vinegar. We will have to do a video soon :)
What if you have an abundance of peppers and you don’t want to refrigerate them all? Do you have to refrigerate them? How long will they last? Thank you 😊 🌶️
They usually start to soften after 4-5 days. Harvesting peppers while they’re unripe (like green jalapeños) helps them stay firm longer. You can also freeze them for later, though freezing does make them soft too
I always have trouble with pickling. My end product always turns out super mushy. I’m not sure if I should let the brine cool down before putting it over the peppers or not?
Made a quart of these last week and am now planning on adding more banana pepper plants to my garden next year. Fabulous recipe! Many thanks for sharing
First of all Big Thanks for your information about peppers. The question that I would like to ask you if you don't mind is " when you remove the seeds from the peppers this can be saved for planting again pls?" Thanks in advance
Yes seeds can be saved and planted again. However, there is a chance for cross pollination. Basically don’t expect the plants/peppers to be identical to the ones you saved seeds from. Cheers!
Dang it, I grew only one banana pepper plant this year and have 5 left before it starts to get too cold. I will have to wait a year to do this; And yes I know I could buy store bought....yuck.
Peter Piper picked a peck of pickled peppers, A peck of pickled peppers Peter Piper picked; If Peter Piper picked a peck of pickled peppers, Where's the peck of pickled peppers Peter Piper picked? Sorry, I couldn’t resist 😂😂😂
This is the best pepper pickling video I’ve watched. I’m pickling pepperoncini peppers this year. I like how you rolled the peppers to help detach the seeds. And I also like to add an element of color like the red pepper. Great video😊
Hm, maybe grow multiple plants, or grow in a larger container to help increase the yield. They should keep on the fridge for at least a week or two as well
Hi, this popped up on my homepage, I'm getting a bushel of cherry peppers, bushel of bell peppers and a bushel of jalapeno peppers next Friday sai watched lol, I like how you mixed the peppers, I never did that, and the spices added, I thought your jars would seal? I've been pickling since was 12, 39 years ago🥺, my dad and grandma thought me, I us spices with veggies other than peppers, and peppers I add strait vinegar to the quart jar and add 1tbsp kosher salt, put lid and turn upside down for 10 min then turn upright, after about 30-40 min it sucks sealed,. Had some as long as 2 years if jars got mixed, I'm going to try some jars this way and try it, other veggies I dilute with water 2-1, and spices, pressure can, never knew other ways to do peppers lol, my mind is going nuts😂🤣, tyvm tc
Harvested my first round if banana peppers and did this. Thanks!!! Is it possible to do this in another variety of peppers? I have an abundance of shishito and anaheim.
I tried this recipe last week and did 10 minutes waterbath to make them shelf stable, but was disappointed with the results. They were so soft that the rings were falling apart as I picked them up with a fork out of the jar. I ended up putting them on pizza not to waste them, but certainly not edible as a pickle on its own. I will try it again and just keep the mess refrigerator pickles but I keep looking for a shelf stable option.
I will be using your recipe to pick on my banana peppers this week and I hope they turn out well. Do they lose any of their crunch if you preserve them with a water bath?
Thank you very much you are so awesome thank you very much for sharing everything and a amazing recipe I’m just starting growing peppers and you guys are amazing 🤩
mm you don't salt them first like cukes? Also I didn't used to use a lot of sugar but people kept asking for more sweetness.. what do I know lol ! I've been canning for years but always looking for new tips.. thanks PG, beautiful technique!
I definitely should have watched this before I started my process. I’ve been here for hours getting the veins and seeds out AFTER cutting them into rings… 🤪🥴
I love this recipe! I have used it for the past two years pickling everything from banana peppers to cucumbers to tomatillos and okra just to name a few. It's so versatile! The only difference I made is I use honey instead of sugar and I add 1/2 tsp of dill. Great job y'all!
I have made this recipe multiple times and everyone loves them. I leave out the jalepenos and just use banana peppers, great on sandwiches, pizza or just for snacking. Great recipe!!
Pickled hot banana peppers have been my favorite since I was a kid many moons ago. Try adding some star anise in with your spice on a jar. Don't think you'll be disappointed.
I enjoy your videos and have really learned a lot about growing peppers. A comment on the recipe presented in this video, perhaps it’s just me, but I found the ratio of vinegar to water (2 cups vinegar to 1 cup water) resulted in a much too acidic flavor. It is barely edible at that ratio. I think a 1:1 ratio would be much better.
I did make these and did the water bath. There was a small jar left over so after they cooled we tasted them. They were so soggy it was awful. So I guess you have to use the pickle crisp if you want crispy peppers canned? And I so wanted to do natural. Any suggestions???
Not a pickling question but one I can't find an answer to - is there an easy or any way to identify an unknown pepper/chilli plant as early as possible? I've got some growing I know what they are but a neighbour was given one which was in a tiny pot (about 2" diameter at the top) and it was tall and spindly with very droopy pale yellow leaves. When I gave it a *much* larger pot it's recovered, quite tall (1.2') and nice big healthy strong leaves. It's only just starting to bud so I'm hoping I've not rescued it too late as it's already at the start of September and I'm in the UK. Is there any way to go by the leaves or flowers?
I pickle peppers every year. I do not boil the brine but mix it all at room temperature. I pack my jars after I run them in the dishwasher first to clean them. Then I pack my peppers into them and add the brine. I made a vacuum sealer out of an old pressure cooking pot and use my vacuum pump from my air conditioning tools with it. I loosely set the boiled lids on the jars and just screw the bands on them until the lids just make contact with the jar loosely. I place them into the pressure pot and put the lid on. I then place a vacuum pump on the pot until it is at a vacuum. Then when you release the vacuum on the pot you will hear all the jars click shut. I then tighten the rings just a small amount more and store the jars in a cool place. We've had jars that are good for more then two years this way. They may keep longer but I never can keep them to long before we eat them all.
I’ve tried this recipe a few times and the one change I’ve made is adding a few halved jalapeños to the brine when bringing to a boil. It’s the only way I’ve found to give the rings a decent kick
