We love the sweet and spicy combination that candied banana peppers bring to any meal. Our recipe transforms these mild peppers into irresistible bites packed with sweet tang and a gentle kick. They pair well with sandwiches tacos or even cheese boards making them a versatile treat to have on hand.
We find that the candied glaze intensifies their flavor in the best way possible. With a quick simmer in sugar vinegar and a few spices these peppers turn into glossy gems that brighten up any dish. We’ll share how to capture that addictive balance so we can enjoy them anytime.
For an unexpected twist try stacking these peppers on burgers or mixing them into salads. We love how their sweet heat cuts through rich meats and hearty greens. Let’s get started and discover how easy it is to create our own candied banana peppers right in our kitchen.
Candied Banana Peppers Recipe
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | About 2 cups of peppers |
Ingredients
- 1 pound fresh banana peppers (about 6 peppers) sliced into rings
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon red pepper flakes
- 2 cloves garlic (optional) minced
Step-by-Step Instructions
- Rinse the peppers under cool water. Pat them dry with a clean towel.
- Place vinegar sugar salt mustard seeds celery seeds and red pepper flakes in a medium saucepan. Stir to dissolve sugar.
- Heat the mixture over medium heat. Let it simmer for about five minutes until the sugar fully melts and the liquid thickens slightly.
- Add the sliced peppers and garlic to the pan. Stir gently to coat them in the candied glaze.
- Simmer for 5 to 7 minutes. Keep an eye on the peppers so they stay tender rather than mushy.
- Transfer the hot mixture to sterile jars. Seal them with tight-fitting lids while the peppers are still warm.
- Allow the jars to cool at room temperature. Store them in the refrigerator for up to two weeks.
We like to serve these candied banana peppers on sandwiches tacos or cheese boards. They bring a sweet and tangy kick to any dish.
Ingredients
We gather fresh peppers and a handful of pantry staples to create candied banana peppers. We prepare these items in advance for smooth cooking.
Pepper Selection
- Banana peppers (10 to 12) thoroughly washed
- Sliced into 1/4 inch rings
- Seeds removed or kept based on preferred heat
Sweet Brine Mixture
We combine sugar vinegar and a few classic seasonings to form a tangy-sweet blend that coats our peppers.
| Ingredient | Measurement | Notes |
|---|---|---|
| Granulated sugar | 1 cup | Adds a sweet glaze |
| White vinegar | 1 cup | Imparts bright tang |
| Water | 1/2 cup | Helps dissolve the sugar |
| Salt | 1/2 tsp | Balances overall flavor |
| Garlic cloves | 2 cloves | Minced for extra aroma |
| Mustard seeds | 1/2 tsp | Contributes subtle spice |
Equipment And Tools
| Equipment | Purpose |
|---|---|
| Cutting Board | For stable pepper slicing and safe handling |
| Chef’s Knife | For neat banana pepper rings |
| Large Saucepan | For simmering the sweet brine mixture with even heat |
| Measuring Cups And Spoons | For precise sugar salt and vinegar amounts |
| Wooden Spoon | For gentle stirring without scratching our cookware |
| Sterilized Jars | For storing our candied banana peppers after cooling |
We rely on these essential items to streamline our candying process. We keep them ready so we can prepare each batch of candied banana peppers with confidence and ease.
Directions
We follow a straightforward process to achieve candied banana peppers with a sweet and tangy taste. We rely on simple steps that preserve natural flavor and vibrant color.
| Stage | Time |
|---|---|
| Prep | 10 minutes |
| Cook | 15 minutes |
| Cooling | 30 minutes |
Prep
- Wash the banana peppers under cool running water and pat them dry with a clean towel
- Slice each pepper into thin rings and remove any seeds according to personal spice preference
- Gather granulated sugar white vinegar water salt garlic cloves and mustard seeds
- Layout our cutting board chef’s knife and large saucepan so we can work efficiently
Cook
- Place sliced peppers in the saucepan with sugar vinegar water and salt
- Add garlic cloves and mustard seeds to infuse a delicate savory note
- Set the heat to medium and stir the mixture gently with a wooden spoon
- Watch the syrup bubble and simmer for about 15 minutes or until pepper rings appear slightly translucent
- Stir occasionally to prevent scorching and to ensure even coating
Cooling
- Turn off the heat and let the mixture settle for a minute
- Carefully ladle peppers and syrup into sterilized jars ensuring peppers are fully submerged
- Set jars on a heatproof surface to cool for about 30 minutes with the lids slightly ajar
- Once cooled seal the jars tightly and store them in the refrigerator for up to two weeks
Make-Ahead And Storage
We can prepare candied banana peppers well in advance to simplify our busy schedules. We let the peppers cool fully before we transfer them to sterilized jars with tight-fitting lids. We store them in the refrigerator for up to two weeks. We make sure the jars remain sealed and labeled for best quality. We also keep them away from any strong odors to preserve their sweet flavor.
Here is a quick summary of recommended storage times:
| Storage Method | Maximum Duration |
|---|---|
| Refrigerator | Up to 2 weeks |
| Freezer | Up to 3 months |
If we intend to freeze them we place the chilled peppers in a freezer-safe container or heavy-duty freezer bag to lock in freshness. We thaw them slowly in the refrigerator. We also stir them gently to redistribute the sugary syrup before serving.
Serving Suggestions
We love adding candied banana peppers to our favorite meals. They bring a sweet and tangy flavor that balances rich fillings and hearty proteins. We layer them in sandwiches or tacos for an extra kick. We top burgers or hot dogs for added crunch and sweetness. We also pair them with cheese and crackers on a platter for a colorful appetizer. Below is a quick reference guide to help us explore different serving ideas.
| Serving Idea | Reason to Try It |
|---|---|
| Tacos and Burritos | Add a sweet accent that balances savory fillings |
| Cheese Boards | Enhance tangy cheeses and cured meats with extra sweetness |
| Burgers and Sandwiches | Introduce a tangy crunch to standard fare |
| Pizza | Provide a pop of color and sweetness alongside savory toppings |
| Salads | Offer bright flavor in crisp garden mixes |
Conclusion
We love how these peppers add bright color and flavor to our favorite meals without demanding a complex cooking routine. They remind us that simple ingredients can make a big impact on taste and presentation. Above all they inspire us to keep experimenting in the kitchen and discover new ways to enjoy a sweet and spicy twist. Let’s celebrate the flavorful possibilities that candied banana peppers bring to our table.
Frequently Asked Questions
What are candied banana peppers?
Candied banana peppers are thinly sliced peppers simmered in a sweet and tangy sauce made from sugar, vinegar, and spices. They offer a delightful blend of sweet and spicy flavors, making them perfect for topping sandwiches, tacos, or salads.
How do you make candied banana peppers?
Wash and slice fresh banana peppers, then simmer them in a mixture of water, vinegar, sugar, salt, garlic, and mustard seeds. Cook until the peppers become slightly translucent. Transfer them into sterilized jars with the syrup for cooling and storage.
What equipment do I need?
Basic kitchen tools work well: a cutting board, chef’s knife, measuring cups and spoons, a large saucepan, a wooden spoon for stirring, and sterilized jars. These essentials keep the candying process smooth from start to finish.
How long do they last in the refrigerator?
Once cooled and sealed in sterilized jars, candied banana peppers can last up to two weeks in the refrigerator. Keep them chilled and tightly covered to maintain their flavor and texture.
Can I freeze candied banana peppers?
Yes. Store them in a freezer-safe container or heavy-duty freezer bag for up to three months. When you’re ready to eat them, thaw them slowly in the refrigerator. Stir gently to redistribute the syrup before serving.
How should I serve candied banana peppers?
They’re versatile. Try them on tacos or burritos for a sweet accent, top burgers and hot dogs for added crunch, or pair them with cheese and crackers on a board. You can also sprinkle them over salads or pizza for extra flavor.
What ingredients are needed for this recipe?
You’ll need banana peppers, sugar, white vinegar, water, salt, garlic cloves, and mustard seeds. These items create the sweet brine that gives candied banana peppers their signature tangy taste. They’re easy to find, making this recipe simple and accessible.