Hungarian Or Banana Peppers
Tangy, spicy Hungarian or banana pepper pickles with garlic, dill, and vinegar, perfect for adding zest to sandwiches, salads, or enjoyed as a flavorful snack.
Ingredients
Instructions
- Thoroughly wash peppers.
- Cut peppers into small slices (circles).
- Put peppers in a brine made of 1 gallon water and 2 cups salt.
- Weigh down to keep peppers under the brine.
- Next day, drain well and pack peppers into sterilized jars.
- Make a pickling solution of 1 gallon water, 1 cup salt, 1 cup vinegar, 1 clove garlic, 1 grape leaf, and dill bunch.
- Bring the pickling solution to a boil.
- Pour the hot pickling solution over the peppers, leaving 1/2 inch of space at the top of the jar.
- Put on the jar cap.
- Screw the band on tightly.
- Process in a boiling water bath for 5 minutes.
Tips & Substitutions
When selecting peppers, opt for firm, unblemished ones for the best results. If you prefer a milder flavor, consider using fewer garlic cloves or substituting with shallots. For a twist, you can add spices like peppercorns or mustard seeds to the pickling solution. Remember to monitor the brine level to ensure all peppers stay submerged during the pickling process.
Serving Suggestions
These pickled peppers make a fantastic condiment for sandwiches and burgers, adding a tangy crunch. They pair well with cheese platters, or you can serve them alongside grilled meats. For a delightful twist, toss them into a salad or combine them with Boiled And Baked Potatoes for a flavorful side dish.
Storage & Reheating
Store the sealed jars in a cool, dark place. Once opened, keep the jars refrigerated and consume within a few weeks for optimal flavor. If you have leftovers, you can reheat the peppers by briefly sautéing them in olive oil or adding them to dishes like the West African Avocado-Pineapple Spread for a zesty kick.
Nutrition & Diet Analysis (per serving)
Each serving of Hungarian Or Banana Peppers contains roughly 148 calories, with 9g protein, 29g carbohydrates, and 3g fat. It is an excellent source of vitamin C (483% of the Daily Value), dietary fiber (63% of the Daily Value), and potassium (31% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1826mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How long do the pickled peppers last?
When properly sealed and stored in a cool, dark place, the pickled peppers can last for up to a year. Once opened, store them in the refrigerator and consume within 4 to 6 weeks for the best quality.
Can I use other types of peppers for this recipe?
Absolutely! While Hungarian or banana peppers are traditional, you can experiment with other varieties like jalapeños or bell peppers. Just keep in mind that the flavor and heat level may vary, so adjust the brine ingredients to your taste.
What can I use the pickling brine for after the peppers?
The leftover pickling brine can be used to flavor dressings or marinades. It also works well as a brine for meats or vegetables, adding a tangy flavor. Just be sure to use it within a few days for the best taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).