Easy recipe for pickling banana peppers in a standard method that preserves enzymes and provides probiotics for a tasty topping for pizza, sandwiches, salads, nachos or any dish that wants a little bit “zing”.
Pickled banana peppers are certainly one of my favourite condiments. They’re 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 or not I make sourdough pizza bites, grain-free pizza, or sprouted pizza for dinner, banana peppers are fastidiously positioned slightly below the cheese on my portion!
Sadly, the pickled banana peppers from the shop are usually packaged with components, sketchy “pure flavors” and even synthetic coloration!
Notice the elements of some of the well-liked manufacturers at my grocery store:
Banana Peppers, Water, Distilled Vinegar, Sea Salt, Calcium Chloride, Sodium Metabisulfite (Added As A Coloration Stabilizer), Pure Flavors, FD&C Yellow #5.
These elements are fully unacceptable and sadly, not even needed.
To make your personal pickled banana peppers takes just some minutes so that you by no means must 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 one of the best place to seek out them.
The remaining is straightforward as you may see from the recipe under.
Pickled Banana Peppers
Easy recipe for pickling banana peppers in a standard method that preserves enzymes and provides probiotics for a tasty topping for pizza, sandwiches, salads, nachos or any dish that wants a little bit “zing”.
Directions
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Seed banana peppers after which coarsely chop into rings about 1/8″ large.
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Combine banana pepper rings with sea salt and whey in a big bowl. Use kefir whey for essentially the most probiotically various ferment.
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Evenly press the peppers with a wood 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 highest of the peppers must be about 1 inch under the rim of the jar.
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Cowl tightly with a lid and go away 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.
Vitamin Information
Pickled Banana Peppers
Quantity Per Serving (1 ounce)
Energy 8
% Day by day Worth*
Potassium 73mg2%
Carbohydrates 1.5g1%
Protein 0.5g1%
Vitamin C 23mg28%
Iron 0.13mg1%
* % Day by day Values are primarily based on a 2000 calorie eating regimen.
