How to Pickle Banana Peppers

If you are growing a banana pepper plant, here's a fun way to use them up!

Pickling these beauties gives you a few more ways to eat them.

how to pickle banana peppers (sweetandsavoryfood.com)

How's your garden coming along?

We had such a wet Spring here in Iowa that I feel like we are a little behind, but finally my garden is starting to produce the goods!

So far we've eaten broccoli, used many an onion in my blender salsa, as well as jalapenos and are just starting to pick some tomatoes {I had my first juicy one on a BLT!}. It was heavenly. And per usual, my banana pepper plant is going strong. It always does, each and every year. When I picked 10 on the first picking I knew I had to find a way to use them up as more would be coming.

Unlike my green and red peppers {who never seem to like my backyard}, these banana peppers are my best friend.

Banana peppers are a very mild chili pepper and have a bit of a "tang". They are most often yellow, but they can change to orange or a deeper red if they stay on the vine a bit too long. Their shape {oblong} makes it seem like they would be hot, but they are not.

Since they are easy to grow it's very popular to pickle them as that gives them an even tangier taste. You love a puckery pickle? Then you'll love these.

Once pickled the options are endless for ways to use them. Here are my favorites.

Topped on homemade pizza, like my BBQ Pulled Pork, Pineapple & Banana Pepper Pizza.
In chopped, cold lettuce salads mixed with diced meats, tomatoes and bacon in a light vinaigrette.
Thrown into a crock pot beef roast meal like my Crock Pot Italian Beef Sandwiches.
Layered on cold subs as a topper {just like Subway does!}.
Baked onto a sheet pan tray of cheesy nachos.
Eaten on a charcuterie board with various cheeses and crackers.
Diced and mixed in cold pasta salads, like my Zesty Spaghetti Salad.
Topped on hot dogs, brats and burgers.

These peppers were on my list to make before we leave for vacation this weekend and I checked it off! Does anyone feel like the list of things to do prior to vacation is longer than any list you've ever managed to tackle?

THAT IS HOW I FEEL.

Laundry to do, food to bake {my famous banana bread}, a Costco run to make for vacation essentials like juice boxes, Gatorade and granola bars, so many bags to pack {because Moms pack for everyone}, meals to make and freeze {stuffed shells and lasagna is our meal to bring}, a lawn to mow, lists to give neighbors who are taking care of flowers and garden, swimming lessons to finish up, a blog to keep running, van to vacuum out {because kids} and I'm sure I'm missing about 50 more things.

What's great about these pickled banana peppers is they take just one week to ferment in the fridge and then they are ready to eat! This recipe makes just one pint, which I love because I'm not staring at multiple jars in my fridge....just enough to eat over the course of a few weeks on subs, pizza and salads.

Give these a try!

Tag me on social media {@sweetsavoryeats} and share how you use them. I'll be sure to tag you back and share the love.