Chilis, jalapeños, and banana peppers all belong to the *Capsicum* family. The “heat” we feel comes from a compound called capsaicin. While those tiny little chili peppers can be absolutely fiery, the longer varieties—like banana peppers or pepperoncini—tend to be much milder and easier on the palate.
Pickling Your Peppers
Those long, mild peppers are a kitchen staple and add a fantastic kick to all sorts of dishes. When pickled in a sweet-and-sour brine, they’re the perfect addition to any appetizer spread or charcuterie board. If you’re looking to pickle your own at home, there are tons of variations out there, but the basic method is pretty straightforward.
Here’s a great starter recipe for 4 servings of pickled peppers:
- 1.3 lbs (600g) mild peppers (like banana peppers or pepperoncini)
- 1 2/3 cups (400ml) water
- 1 1/4 cups (300ml) vinegar
- 2 cloves of garlic
- 1/2 cup (100ml) high-quality olive oil
- 1/2 cup (100g) sugar
- 1 1/2 tsp salt
- 1 tbsp peppercorns
Pro tip: For the vinegar, stick to something neutral like white vinegar or perhaps a light herb vinegar so you don’t overpower the natural flavor of the peppers. Use a good olive oil for the best results. If you’re using mild peppers, you can pickle them whole. However, if you’re working with spicy chilis, I recommend halving them and removing the seeds first—unless you’re feeling really brave!
How to Make Them
When you’re preserving food, cleanliness is key! You want to make sure everything is spotless to prevent bacteria or mold from ruining your hard work. Here’s how to get it done:
- First, sterilize your jars by washing them with boiling water and letting them air dry completely.
- Give your peppers a good wash. Toss out any that have soft spots or dark blemishes.
- Leave mild peppers whole; for spicier varieties, slice them lengthwise and scrape out the seeds.
- Pat the peppers dry thoroughly with a paper towel.
- Finely mince your garlic cloves.
- Pack the peppers into the jar as tightly as you can.
- In a pot, combine the water, vinegar, oil, salt, sugar, peppercorns, and minced garlic. Bring the mixture to a boil.
- Let the brine simmer for about five minutes.
- Pour the hot brine over the peppers in the jar, making sure they are completely submerged.
- Immediately place the seal and lid on the jar and lock it down.
- Turn the jar upside down for a little while to help create a vacuum seal.
- Let everything cool down completely before storing the jars in a cool, dark place like your cellar or pantry.
Your pickled peppers should stay fresh for about a year. If you notice the liquid getting cloudy within the first two weeks, it’s a sign that bacteria might have gotten in. If that happens, unfortunately, you’ll need to toss them out and try again. Happy gardening and happy pickling!