Ingredients with Measurements:
- 1 pound banana peppers
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 2 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
Special equipment needed:
- 1 quart-sized mason jar with lid
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Wash and dry the banana peppers. Cut off the stems and slice them into rings.
2. In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve.
3. Add the garlic, black peppercorns, and mustard seeds to the saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
4. Pack the banana pepper rings tightly into the mason jar.
5. Pour the hot pickling liquid over the banana peppers, making sure they are completely covered.
6. Let the jar cool to room temperature, then cover with the lid and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Room temperature for cooling, refrigerate for storage
Serving size:
Makes 1 quart of pickled banana peppers
Nutritional information:
Serving size: 1/4 cup
Calories: 10
Total fat: 0g
Sodium: 300mg
Total carbohydrates: 2g
Dietary fiber: 0g
Sugars: 2g
Protein: 0g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Sugar can be substituted with honey or maple syrup.
- Mustard seeds can be substituted with celery seeds or fennel seeds.
Variations:
- Add sliced onions or carrots to the pickling liquid for extra flavor.
- Use a mix of different colored peppers for a colorful presentation.
- Add a pinch of red pepper flakes for a spicy kick.
Tips and tricks:
- Wear gloves when handling hot peppers to avoid irritation.
- Use a funnel to pour the pickling liquid into the jar for a mess-free process.
- Make sure the banana peppers are completely covered with the pickling liquid to prevent spoilage.
Storage instructions:
- Store the pickled banana peppers in the refrigerator for up to 2 months.
Reheating instructions:
- These pickled banana peppers are meant to be served cold and do not need to be reheated.
Presentation ideas:
- Serve the pickled banana peppers as a condiment for sandwiches or burgers.
- Use them as a topping for tacos or nachos.
- Add them to a charcuterie board for a pop of color and flavor.
Garnishes:
- Garnish with fresh herbs such as parsley or cilantro.
Pairings:
- Serve with grilled meats or vegetables.
- Pair with a cheese board and crackers.
Suggested side dishes:
- Serve with a side salad or coleslaw.
Troubleshooting advice:
- If the pickling liquid is not enough to cover the banana peppers, make more by using equal parts vinegar and water, and adjusting the sugar and salt accordingly.
Food safety advice:
- Make sure to use a clean and sterilized mason jar for pickling.
- Store the pickled banana peppers in the refrigerator to prevent spoilage.
Food history:
- Pickling has been used as a method of preserving food for centuries, dating back to ancient civilizations.
Flavor profiles:
- These pickled banana peppers have a tangy and slightly sweet flavor with a hint of garlic and mustard.
Serving suggestions:
- Serve as a condiment for sandwiches or burgers.
- Use as a topping for tacos or nachos.
- Add to a charcuterie board for a pop of color and flavor.
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