Simple recipe for pickling banana peppers in a conventional method that preserves enzymes and provides probiotics for a tasty topping for pizza, sandwiches, salads, nachos or any dish that wants just a little “zing”.
Pickled banana peppers are one among my favourite condiments. They are spicier than bell peppers however far much less scorching than jalapeño or habanero peppers.
To me, banana peppers are the right quantity of spiciness for no matter dish you select to incorporate them.
Whether I make sourdough pizza bites, grain-free pizza, or sprouted pizza for dinner, banana peppers are fastidiously positioned just below the cheese on my portion!
Unfortunately, the pickled banana peppers from the shop are usually packaged with components, sketchy “natural flavors” and even synthetic coloration!
Note the elements of one of the crucial common manufacturers at my grocery store:
Banana Peppers, Water, Distilled Vinegar, Sea Salt, Calcium Chloride, Sodium Metabisulfite (Added As A Color Stabilizer), Natural Flavors, FD&C Yellow #5.
These elements are fully unacceptable and sadly, not even mandatory.
To make your individual pickled banana peppers takes just some minutes so that you by no means should eat the poisonous variations ever once more.
The trickiest half is definitely discovering recent banana peppers!
I counsel native farms and ethnic grocery shops (hispanic grocers are nice!) as the very best place to search out them.
The relaxation is straightforward as you’ll be able to see from the recipe under.
Pickled Banana Peppers
Simple recipe for pickling banana peppers in a conventional method that preserves enzymes and provides probiotics for a tasty topping for pizza, sandwiches, salads, nachos or any dish that wants just a little “zing”.
Instructions
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Seed banana peppers after which coarsely chop into rings about 1/8″ vast.
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Mix banana pepper rings with sea salt and whey in a big bowl. Use kefir whey for probably the most probiotically numerous ferment.
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Lightly press the peppers with a picket pounder within the bowl to softly launch a small quantity of juice.
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Place the pepper combination into a large mouth, quart sized mason jar.
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Press down with a clear hand or pounder to tightly pack the jar till the juices simply cowl the peppers. The high of the peppers ought to be about 1 inch under the rim of the jar.
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Cover tightly with a lid and depart on the counter for 2-3 days after which refrigerate.
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The banana pepper ferment will stay naturally preserved within the fridge for a number of months.
Nutrition Facts
Pickled Banana Peppers
Amount Per Serving (1 ounce)
Calories 8
% Daily Value*
Potassium 73mg2%
Carbohydrates 1.5g1%
Protein 0.5g1%
Vitamin C 23mg28%
Iron 0.13mg1%
* Percent Daily Values are based mostly on a 2000 calorie weight-reduction plan.
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