A simple recipe for pickling banana peppers the traditional way, preserving enzymes and adding probiotics for a delicious topping on pizza, sandwiches, salads, nachos, or any dish that needs a little “zing.”
Pickled banana peppers are one of my favorite condiments. It is spicier than bell peppers, but much less spicy than jalapeno or habanero peppers.
To me, banana peppers are the perfect spicy flavor for any dish you choose to include.
Whether you’re making a sourdough pizza, a grain-free pizza, or a sprouted pizza for dinner, banana peppers are carefully placed right under the cheese!
Unfortunately, store-bought pickled banana peppers are usually packaged with additives, sketchy “natural flavors,” and even artificial colors!
Take a look at the ingredients of one of the most popular brands in my supermarket.
Banana peppers, water, distilled vinegar, sea salt, calcium chloride, sodium metabisulfite (added as color stabilizer), natural flavors, FD&C Yellow #5.
These ingredients are completely unacceptable and, sadly, not necessary.
Making your own banana pepper pickles only takes a few minutes, so you’ll never have to eat toxic peppers again.
The trickiest part is actually finding fresh banana peppers!
I suggest local farms and ethnic grocery stores (Hispanic grocery stores are great!) as the best places to find them.
The rest is easy, as you can see in the recipe below.
Pickled Banana Peppers
A simple recipe for pickling banana peppers the traditional way, preserving enzymes and adding probiotics for a delicious topping on pizza, sandwiches, salads, nachos, or any dish that needs a little “zing.”
guideline
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Seed the banana peppers and roughly chop them into rings about 1/8 inch wide.
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In a large bowl, combine banana pepper rings, sea salt, and whey. For the most versatile probiotic fermentation, use kefir whey.
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Gently press the peppers with a wooden spatula in a bowl to release a small amount of juice.
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Place the pepper mixture in a wide-mouth, quart-sized mason jar.
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Pack the jar tightly, pressing down with clean hands or a pounder until the juice covers the peppers. The tops of the peppers should be about 1 inch below the rim of the jar.
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Close the lid tightly and leave at room temperature for 2-3 days, then refrigerate.
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Banana pepper fermentation will naturally preserve for several months in the refrigerator.
Nutrition Facts
Pickled Banana Peppers
Amount Per Serving (1 ounce)
calorie 8
% Daily Value*
potassium 73 mg2%
carbohydrate 1.5g1%
protein 0.5g1%
Vitamin C 23mg28%
steel 0.13 mg1%
*Percent Daily Values are based on a 2000 calorie diet.
