• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Pickled Banana Peppers

Pickled Banana Peppers

by Mike Hultquist · Sep 13, 2019 · 67 Comments

Jump to Recipe
Pickled Banana Peppers Recipe

This pickled banana peppers recipe delivers crisp, crunchy, sweet banana peppers that are perfect for snacking or topping salads and sandwiches. Learn how to pickle banana peppers with Chili Pepper Madness.

Pickled Banana Peppers Recipe

How to Pickled Banana Peppers the Easy Way

My banana pepper plant went crazy this year and produced a ton of banana peppers. It's difficult to eat them all up before they go bad, so it is best to preserve your peppers in various ways so you can enjoy them after the season has long ended.

There are many ways to preserve your peppers, but one of my favorites is pickling. Pickled peppers last a long time in the refrigerator, and even longer if you run them through a water bath. Banana peppers are perfect for pickling because they have somewhat thicker walls, which helps them stay crunchy for longer.

I've pickled banana peppers for many years and they remain crunchy in the jar months after pickling. Talk about delicious! Pickling is easy, and while there are various seasonings and ingredients you can add to your easy pickled banana peppers, I have a few preferred ingredients, though the recipe is easily adaptable.

Banana Peppers

About Banana Peppers

Banana peppers are great for growing. The plants are productive, and the peppers are rather mild, measuring in at only 0-500 Scoville Heat Units on the Scoville Scale. It's a mild, medium-sized chili pepper with a tangy, slightly sweet taste, much milder than your typical jalapeno pepper.

They're awesome for every day cooking, but especially for pickling, making them quite popular.

Let's talk about how to make pickled banana peppers, shall we?

Pickled Banana Peppers in a jar

Pickled Banana Peppers Ingredients

  • Banana Peppers.
  • White Vinegar + Water.
  • Pickling Salt.
  • Garlic Clove.
  • Honey.
  • Pickling Spices. Dried oregano, dried basil, black peppercorns. You can use others to your preference.

How to Make Pickled Banana Peppers - the Recipe Method

  1. First, slice the banana peppers into ¼ inch pepper rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Set them aside for now.
  2. Next, add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan.
  3. Bring to a boil, then add the sliced banana peppers. It should be somewhat of a rolling boil.
  4. Remove the pot from the heat and stir. Let the mixture cool slightly. You can let the mixture cool to room temperature before pouring into the Ball or mason jars if you'd like.
  5. Pour the pickled peppers, brine and all, into 1-pint jars or a larger quart jar and screw on the cap.
  6. Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.

Makes 4 cups. Such a great recipe!

Pickled Banana Peppers in a bowl with tongs, ready to serve

Recipe Tips & Notes

  • This is a refrigerator pickle recipe, which means it is meant to be stored in the refrigerator. If you want to preserve it for longer, remove the garlic and run the jar through a water bath then store in a cool, dry place, like your pantry. 
  • Ingredients and Seasonings. I've used a number of my favorite ingredients here to season the banana peppers, but you are free to use others that you love. Do you enjoy mustard seeds? Go for it. Want some dried oregano? Sure thing! A bit of fresh dill? Yes! I love it. Make this recipe your own.
  • Best Salt for Pickling. Use pickling salt, kosher salt or pure sea salt for pickling. Most salts will work just find, as long as they do not contain any additives, like anti-clumping agents.
  • The Crispness Factor. Your pickled banana peppers will stay nice and crisp in the jar because we're not boiling them or processing them. They may soften slightly, which is natural, but you'll still get that satisfying snap and crunch.
  • Vinegar. I'm using a simple white vinegar for this recipe, though you can use apple cider vinegar for a slightly sweeter, tangier version. It works great.
  • Heat Factor. Banana peppers are not hot and spicy. However, you can spice thing up by including a hot pepper or two into your pickling mix. The heat from the hot pepper will permeate your brine and will add heat to the overall mixture. I've made this with a habanero pepper added in and the whole batch had a nice heat level.
Pickled Banana Peppers in a bowl

How Long Do Pickled Banana Peppers Last? Storage Information

Pickled banana peppers will keep at least a month or longer in the refrigerator, often 6 months or more. If you’d like to preserve them for longer, omit the garlic from the recipe and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation, according to USDA guidelines). Cool, then store in a cool, dark place. Processed peppers can last 2 years or more, though once opened, they should be refrigerated.

Learn more about How to Pickle Chili Peppers, including more detailed information on processing and jarring for longer term storage.

5 Ways to Serve Pickled Banana Peppers

Quick pickled banana peppers are perfect for adding a bit of salty, tangy crunch to many meals. Here are some suggestions for serving them up:

  1. Chop them up and serve them on top of a sandwiches
  2. Spoon them over a Greek salad - or any salad - for a bit of crunch and tang
  3. Use them as a pizza topping
  4. Top your grilled sausages or hot dogs with pickled banana peppers
  5. Eat them out of the jar as a simple snack

That's it, my friends! That's how you make quick pickled banana peppers. It's such an easy recipe, right? Crazy easy, and you can enjoy them in so many ways! I love that. Pickled peppers on anything. Let me know how you like them!

Try Some of My Other Popular Pickling Recipes

  • Refrigerator Pickled Peppers Recipe
  • Pickled Chili Peppers – A Recipe
  • Pickled Jalapenos
  • Taqueria-Style Pickled Jalapenos and Carrots
  • Hot Pepper Relish
  • Hot Pickles
  • Pickling Spice for Pickled Chili Peppers
  • Cajun Pickled Peppers
  • Pickled Carrots
  • Pickled Okra
Pickled Banana Peppers in a bowl, ready to serve

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Pickled Banana Peppers Recipe
Print

Pickled Banana Peppers Recipe

This pickled banana peppers recipe delivers crisp, crunchy, sweet banana peppers that are perfect for snacking or topping salads and sandwiches. Learn how to pickle banana peppers.
Save Recipe Saved!
Course: Appetizer, Main Course, Salad
Cuisine: American
Keyword: banana pepper, pickled, pickling, preserving
Prep Time: 10 minutes
Cook Time: 10 minutes
Calories: 9kcal
Author: Mike Hultquist
Servings: 16
Tap or hover to scale
5 from 14 votes
Leave a Review

Ingredients

  • 6-7 banana peppers or as many as you can fit
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon pickling salt
  • 1 clove garlic smashed (or more as desired)
  • 1 tablespoon honey
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon black peppercorns

Instructions

  • Slice the banana peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Stuff them into cleaned/sterilized 1-pint jars or a larger quart jar.
  • Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan or pot.
  • Bring the mixture to a quick boil, the remove from heat.
  • Cool slightly, then pour the brine into the jars over the sliced banana peppers. Screw on the cap.
  • Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.

Video

Notes

Makes 4 cups.
Pickled banana peppers will keep at least a month or longer in the refrigerator. If you’d like to preserve them for longer, discard the garlic and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation).

Nutrition Information

Calories: 9kcal   Carbohydrates: 2g   Protein: 1g   Fat: 1g   Saturated Fat: 1g   Sodium: 438mg   Potassium: 13mg   Fiber: 1g   Sugar: 1g   Vitamin A: 13IU   Vitamin C: 3mg   Calcium: 6mg   Iron: 1mg
Pickled Banana Peppers Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Elaine says

    October 02, 2022 at 7:36 am

    do I have to put sugar or honey in? I'm on a very low carb diet and don't eat sugar, etc

    Reply
    • Mike H. says

      October 03, 2022 at 2:29 am

      You can skip'em, Elaine. Just adjust to your taste later if needed!

      Reply
    • Mike Hultquist says

      October 03, 2022 at 2:30 am

      Elaine, you can skip the sugar/honey, or use a sweetener like Stevia if desired. Enjoy!

      Reply
  2. Sharli says

    September 02, 2022 at 3:57 pm

    5 stars
    This fast, simple recipe has become a favorite! Saving this one for future years.

    Reply
    • Mike Hultquist says

      September 02, 2022 at 4:05 pm

      Wonderful! Thanks, Sharli!

      Reply
    • Nana Kat says

      September 04, 2022 at 1:51 pm

      I have a big bowl of banana peppers that have turned red can I still pickle them?

      Reply
      • Mike Hultquist says

        September 04, 2022 at 1:54 pm

        Yes, you can pickled red banana peppers. They're ripe and delicious.

        Reply
  3. Rick says

    July 28, 2022 at 5:40 am

    Can I cut my peppers into long spears,in stead of rings

    Reply
    • Mike Hultquist says

      July 28, 2022 at 5:55 am

      You sure can, Rick. No problem at all. Let me know how it goes for you. Enjoy!

      Reply
  4. Amelia Ridenour says

    July 06, 2022 at 2:50 pm

    5 stars
    I made these and they are great! However, I have a TON more fresh banana peppers from my garden. Would I be able to just add them to the preexisting jar that I already have? Or do I need to make more brine? Thanks!

    Reply
    • Mike Hultquist says

      July 11, 2022 at 8:24 am

      Amelia, some people do that. It's usually fine, though if you have a lot, you might want to just do another batch.

      Reply
  5. Hilton says

    May 11, 2022 at 11:29 am

    Why remove the garlic

    Reply
    • Mike Hultquist says

      May 11, 2022 at 11:37 am

      Garlic can cause botulism if not handled/processed correctly. You have no worries if you use proper canning/water bath procedures. FYI.

      Reply
  6. Lois says

    September 10, 2021 at 3:42 pm

    Hi,
    Just tried your recipe for the pickled banana peppers. I just heated the brine added to jars and water bathed. Hope they turn out! Didnt add any spices so we will see. Was looking for a sweet pickled hot pepper recipe. Anxious to try!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 10, 2021 at 4:06 pm

      I hope you enjoy it. I'm sure it will be good, but the spices do add some extra flavor. Sweet can be achieved with a bit of honey.

      Reply
  7. Kamie Lee says

    September 04, 2021 at 8:53 am

    I don’t seem to have enough liquid to cover peppers. I heated up more vinegar and water to finish filling jars. Will that work?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 04, 2021 at 9:25 am

      Kamie, yes, that will work fine.

      Reply
  8. kelly farah-strube says

    August 31, 2021 at 4:01 pm

    5 stars
    Excellent recipe! I'm finishing up last of banana peppers and realized Im out of honey, is their a substitute or can I skip the honey this batch?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2021 at 9:33 pm

      Thanks! You can skip the honey, or use a bit of sugar for a touch of sweet.

      Reply
  9. TOG says

    August 14, 2021 at 2:57 pm

    5 stars
    I'll be trying your recipe four the first time today... I have pickling vinegar which is 2.5%... Can I use that in place of the white ginger or does it have to be 5% white vinegar???

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 14, 2021 at 4:12 pm

      TOG, you should use 5% for pickling.

      Reply
  10. Veronica P. says

    August 13, 2021 at 4:51 am

    Howdy! Will regular salt/kosher work as well or does it have to be pickling salt? Thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 13, 2021 at 6:50 am

      Hi, Veronica. It is best to use noniodized canning or pickling salt for pickling chili peppers. Table salt often includes non-caking ingredients that can make the pickling brine cloudy and unpalatable. Use salt labeled “canning” or “pickling” salt, or use pure sea salt without any additives.

      Reply
  11. Mark says

    August 10, 2021 at 7:16 pm

    Just wondering why you would need to omit the garlic if you want to process the banana peppers for long term storage?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 10, 2021 at 9:23 pm

      Mark, you can use garlic. Some people worry about garlic and spoilage.

      Reply
  12. Kimberly says

    August 07, 2021 at 11:53 am

    Hi Mike,

    I'm trying y your recipe today. How long do I boil the banana peppers?

    Thanks,
    Kim

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 07, 2021 at 12:56 pm

      Hi, Kimberly. Do you mean for water bath preserving? 10-15 minutes is usually long enough, depending on your elevation. If you're talking about actually boiling the peppers in the brine, you really don't boil them. You just add them to the hot brine then jar them. You can also just add them directly into a jar and pour the hot brine over them. Let me know how it goes for you. Enjoy!

      Reply
  13. Sheri says

    August 05, 2021 at 6:05 pm

    Why do you omit the garlic when planning to process the pickled peppers in a water bath? I make a Bread and Butter pickle that contains garlic.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 05, 2021 at 7:01 pm

      Sheri, it's fine to keep the garlic. Some people worry about fresh garlic with pickling. It's all good.

      Reply
  14. Donna L Pearman says

    July 31, 2021 at 7:22 am

    5 stars
    I plan to try this recipe in the next couple of days, as my pepper plants are producing wildly. I have a couple of questions: (1) if I wanted to use your Pickling Spice Blend with this recipe, how would I substitute it in? (2) what changes would I make if using HOT banana peppers, since I have both versions? I love your recipes and have NEVER been disappointed. The five star rating is awarded in full expectation of yet another winner. Thanks, Michael!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 31, 2021 at 8:22 am

      Thanks, Donna. You can use 1-2 tablespoons of my pickling spice blend recipe per quart of brine as a substitute. Also, you can do the same process for hot banana peppers as well. It works with any peppers. Let me know how it goes! Enjoy!

      Reply
  15. Michelle says

    December 20, 2020 at 5:01 pm

    I made two pints in September, put them both in the refrigerator (didn't can, just pickled) right away. One has been opened, the other has not. It's now December. Are either any good two months later?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 21, 2020 at 7:31 am

      Michelle, yes, pickled foods last quite a long time, especially in the refrigerator.

      Reply
  16. Jennie says

    October 03, 2020 at 12:31 pm

    5 stars
    Oh yeah, this recipe was such a hit in the family! We've had banana peppers coming out of our ears; who knew that two plants would produce so many. Anyway, I made a quart jar of these pickled peppers last week thinking it would last a few months . . . and now I'm making two quarts' worth since, well, the quart jar lasted a whole week. Thanks for a great recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 05, 2020 at 7:37 am

      Great! Thanks, Jennie!

      Reply
  17. Kim says

    September 18, 2020 at 12:29 pm

    5 stars
    Great recipe! Didn't add the dried herbs or garlic, but pepper flakes, peppercorns, and mustard seed. Didn't have quite enough banana peppers, so added some sliced Shishito peppers for a full pint. Overall flavor reminds me of pepperocini on an antipasto salad, which is what I wanted. Thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 18, 2020 at 1:03 pm

      Excellent, Kim! Glad you enjoyed it!

      Reply
  18. Wayne says

    August 27, 2020 at 7:54 am

    5 stars
    Looks like a great recipe, and I want to try it, but I wonder why you say to omit the garlic if I want to water bath or pressure can it. I see many other recipes for sweet peppers that are similar and do use the garlic cloves even when water bathing? I , myself have canned them that way with no ill effects.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 27, 2020 at 7:55 am

      Wayne, you can keep the garlic if you'd like. Some people worry that garlic can spoil more quickly and can cause contamination, but you should have no problem. Just leave it in.

      Reply
  19. Hesthet says

    August 18, 2020 at 1:06 am

    If you want to make pickle banana peppers to use later in the year like in the winter time. Do you do you have a boiling water bath or pressure cookAnd for how long

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 18, 2020 at 5:53 am

      Hesthet, you can process your jars in a hot water bath for 10-15 minutes to make them shelf stable for longer term storage, or use a pressure canner per your product specifications.

      Reply
  20. Robin Covington says

    August 16, 2020 at 12:50 pm

    I will be using this recipe for the first time but I don't have peppercorns. Is there a substitute or is it a must.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 16, 2020 at 2:47 pm

      Robin, peppercorns are not a must. You can use some black pepper, or just skip them. Use your favorite flavors. Enjoy!

      Reply
  21. Jason JKraeuter says

    July 30, 2020 at 9:11 am

    5 stars
    Followed the recipe with no changes and it is AMAZING!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 30, 2020 at 11:45 am

      Excellent! Glad you enjoyed them. Thanks, Jason!

      Reply
  22. Raymond Gooch says

    July 16, 2020 at 5:31 pm

    I tried this...peppers got a little soft from the hot brine...any suggestions?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 16, 2020 at 9:57 pm

      Raymond, it's the heat that really softens the peppers. Next time, try cooling the brine a bit before pouring. Let me know how that turns out for you.

      Reply
  23. Lisa says

    July 16, 2020 at 10:55 am

    If I want to add a little heat to the pickling version, do I add a whole cayenne or jalepeno or dried crush red pepper flakes?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 16, 2020 at 11:19 am

      Lisa, you can add either. A whole cayenne will provide the most heat, as it is quite a bit hotter than a jalapeno. Dried flakes will give some decent heat as well, depending on your preferred spice level. For context, I dropped one Devil's Tongue pepper (about a hot as a habanero) into a batch of pickled carrots and that really lit them up! Loved them. Let me know how it goes!

      Reply
  24. Cindy says

    July 15, 2020 at 11:10 am

    5 stars
    I’ve been looking for a good pickled banana pepper recipe and I finally found it! Thank you!
    I did omit the basil and oregano because I wanted just the flavor of the peppers. And I substituted sugar for the honey. I also added just about a quarter of a jalapeño pepper for heat. Mmmmmmmmm!
    I have more peppers in the garden. They just keep on coming!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 15, 2020 at 12:29 pm

      Nice! Glad you enjoyed it! Absolutely, easy to adapt as desired. Take care!

      Reply
  25. ashley says

    July 14, 2020 at 1:18 pm

    5 stars
    Yum! Pizza has been a weekly tradition in our household lately and I've been wanting to pickle banana peppers. Thanks for sharing!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 14, 2020 at 1:23 pm

      Sure thing, Ashley! Perfect for pizza!

      Reply
  26. Sheree Hyde says

    July 13, 2020 at 8:38 am

    5 stars
    Love your recipe for pickling banana peppers. Do you have a recipe for making ghirardelli? Love the stuff but I am unsure how to make it. I wish to can it for longer storage. Do you use pickle crisp in any of you canning recipes? Thanks! Sheree

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 13, 2020 at 8:47 am

      Thanks, Sheree. Ghiradelli is a chocolate, isn't it? Do you possibly mean giardiniera? I have a recipe for the condiment here - Chicago Style Giardiniera. https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/homemade-chicago-style-giardiniera/. Let me know. I have not canned pickle crisp, but you should be able to with a pressure canner.

      Reply
  27. Cassie says

    June 25, 2020 at 3:33 pm

    5 stars
    Is it possible to omit the honey?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 25, 2020 at 10:33 pm

      Absolutely, Cassie. You can just skip it. It's just for a touch of sweetness. Let me know how it turns out for you.

      Reply
  28. Rob says

    January 05, 2020 at 11:14 pm

    Hi Michael. I saw the link to this recipe connected your Hungarian Chili page.
    If I pickle Hungarian chilis this way can I still cook with them in stir fries as well as other cooks, or once you pickle them can you only use them that way?
    Cheers
    Rob

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 06, 2020 at 7:48 am

      Hi, Rob. Most pickled peppers are made to enjoy as they are. However, you can still cook with them. You'll still get the vinegary taste, though, so plan accordingly.

      Reply
  29. Barry says

    September 15, 2019 at 7:15 am

    Hi Mike. Can I use banana peppers that are starting to turn red and are slightly soft. I'd hate to see them go to waste. Also like to say I love receiving your recipes. Can't say the same for my wife and kids. Thanks. Barry.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 15, 2019 at 3:05 pm

      Barry, you can use banana peppers that are turning red. Be careful if they are going soft. Some can be used, but if they show any signs of rot, I would skip them.

      Reply
  30. MPaula says

    September 14, 2019 at 2:07 pm

    I know it's controversial but I love pizza topped with pickled banana peppers and pineapple.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 14, 2019 at 3:07 pm

      I greatly enjoy pineapple on my pizza. Happy to declare it! One of my very favorite combinations is pineapple, pepperoni and jalapeno. YUM!

      Reply
  31. Karen says

    September 13, 2019 at 6:32 pm

    I canned some banana peppers for the first time four days ago (10 min hot water bath), but I put 1/4 clove of garlic in each jar. I see here that you say not to include garlic. Do my peppers need to be stored in the fridge? Are they still okay after 4 days at room temperature?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 14, 2019 at 9:02 am

      They're totally fine, Karen. With garlic, you run the risk of botulism, so it isn't recommended for longer storage.

      Reply
      • Ronald Koho says

        July 09, 2020 at 9:58 am

        5 stars
        is the garlic true with even dry garlic

        Reply
        • Michael Hultquist - Chili Pepper Madness says

          July 09, 2020 at 12:09 pm

          Ronald, no, dry garlic is no problem at all.

          Reply

Primary Sidebar

#kt-layout-id_f1efa3-1a > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_f1efa3-1a > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_f1efa3-1a > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:10px;padding-bottom:10px;padding-left:15px;padding-right:15px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_f1efa3-1a{background-color:#57585b;}#kt-layout-id_f1efa3-1a > .kt-row-layout-overlay{opacity:0.30;}#kt-layout-id_f1efa3-1a ,#kt-layout-id_f1efa3-1a h1,#kt-layout-id_f1efa3-1a h3,#kt-layout-id_f1efa3-1a h3,#kt-layout-id_f1efa3-1a h4,#kt-layout-id_f1efa3-1a h5,#kt-layout-id_f1efa3-1a h6{color:#ffffff;}#kt-layout-id_f1efa3-1a a{color:#ffffff;}#kt-layout-id_f1efa3-1a a:hover{color:#ffffff;}@media all and (max-width: 1024px){#kt-layout-id_f1efa3-1a > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_f1efa3-1a > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_b4030b-13 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_b4030b-13 > .kt-inside-inner-col,.kadence-column_b4030b-13 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_b4030b-13 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_b4030b-13{position:relative;}

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

#kt-layout-id_64ff15-6c > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_64ff15-6c > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_64ff15-6c > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_64ff15-6c > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_64ff15-6c > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_64ff15-6c > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_1704f8-c7 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_1704f8-c7 > .kt-inside-inner-col,.kadence-column_1704f8-c7 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_1704f8-c7 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_1704f8-c7{position:relative;}
.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd, .site .entry-content .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd, .wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd, .site .entry-content .wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd{margin-bottom:5px;}.wp-block-kadence-advancedbtn.kb-btns_3b7d24-dd{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns_3b7d24-dd .kt-button{font-weight:normal;font-style:normal;text-transform:capitalize;}.kt-btns_3b7d24-dd .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button{color:#ffffff;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-0 .kt-button:focus{background:#ffffff;}.kt-btns_3b7d24-dd .kt-btn-wrap-1{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_3b7d24-dd .kt-btn-wrap-1 .kt-button:focus{background:#ffffff;}
Mexican
Cajun
.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9, .site .entry-content .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9, .wp-block-kadence-advancedbtn.kb-btns_a4972e-b9, .site .entry-content .wp-block-kadence-advancedbtn.kb-btns_a4972e-b9{margin-bottom:5px;}.wp-block-kadence-advancedbtn.kb-btns_a4972e-b9{gap:var(--global-kb-gap-xs, 0.5rem );justify-content:center;align-items:center;}.kt-btns_a4972e-b9 .kt-button{font-weight:normal;font-style:normal;text-transform:capitalize;}.kt-btns_a4972e-b9 .kt-btn-wrap-0{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-0 .kt-button:focus{background:#ffffff;}.kt-btns_a4972e-b9 .kt-btn-wrap-1{margin-right:5px;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button{color:#ffffff;font-size:nonepx;background:#ae1f24;border-color:#ae1f24;border-style:solid;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:focus{color:#ae1f24;border-color:#ae1f24;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button::before{display:none;}.wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:hover, .wp-block-kadence-advancedbtn.kt-btns_a4972e-b9 .kt-btn-wrap-1 .kt-button:focus{background:#ffffff;}
Sauces
Seasonings
#kt-layout-id_c817fe-68 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_c817fe-68 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_c817fe-68 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-left:15px;padding-right:15px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_c817fe-68{background-color:#57585b;}#kt-layout-id_c817fe-68 > .kt-row-layout-overlay{opacity:0.30;}#kt-layout-id_c817fe-68 ,#kt-layout-id_c817fe-68 h1,#kt-layout-id_c817fe-68 h3,#kt-layout-id_c817fe-68 h3,#kt-layout-id_c817fe-68 h4,#kt-layout-id_c817fe-68 h5,#kt-layout-id_c817fe-68 h6{color:#ffffff;}@media all and (max-width: 1024px){#kt-layout-id_c817fe-68 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_c817fe-68 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_3f2e79-28 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_3f2e79-28 > .kt-inside-inner-col,.kadence-column_3f2e79-28 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_3f2e79-28 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_3f2e79-28{position:relative;}
.wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed, .wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed[data-kb-block="kb-adv-heading_359b98-ed"]{margin-top:0px;margin-bottom:0px;text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed mark, .wp-block-kadence-advancedheading.kt-adv-heading_359b98-ed[data-kb-block="kb-adv-heading_359b98-ed"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

5 ESSENTIALS FOR SPICY COOKING

.wp-block-kadence-advancedheading.kt-adv-heading_499202-20, .wp-block-kadence-advancedheading.kt-adv-heading_499202-20[data-kb-block="kb-adv-heading_499202-20"]{text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_499202-20 mark, .wp-block-kadence-advancedheading.kt-adv-heading_499202-20[data-kb-block="kb-adv-heading_499202-20"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes

#kt-layout-id_020f15-6d > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_020f15-6d > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_020f15-6d > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_020f15-6d > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_020f15-6d > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_020f15-6d > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}#kt-layout-id_020f15-6d img { margin-bottom: 0px;}
.kadence-column_e21dd5-10 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_e21dd5-10 > .kt-inside-inner-col,.kadence-column_e21dd5-10 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_e21dd5-10 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_e21dd5-10{position:relative;}
Order The Spicy Food Lovers' Cookbook by Mike Hultquist
.wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441, .wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441[data-kb-block="kb-adv-heading_2c0928-441"]{margin-top:0px;text-align:center;font-size:16px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441 mark, .wp-block-kadence-advancedheading.kt-adv-heading_2c0928-441[data-kb-block="kb-adv-heading_2c0928-441"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

#kt-layout-id_ae75be-09 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_ae75be-09 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_ae75be-09 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:5px;padding-bottom:5px;grid-template-columns:minmax(0, 1fr);}#kt-layout-id_ae75be-09 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_ae75be-09 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}#kt-layout-id_ae75be-09 img { margin-bottom: 0px;}
.kadence-column_ee6fa5-e5 > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col,.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_ee6fa5-e5 > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_ee6fa5-e5{position:relative;}
Order The Spicy Dehydrator Cookbook by Mike Hultquist
.wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad, .wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad[data-kb-block="kb-adv-heading_35b1a9-ad"]{margin-top:0px;text-align:center;font-size:16px;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad mark, .wp-block-kadence-advancedheading.kt-adv-heading_35b1a9-ad[data-kb-block="kb-adv-heading_35b1a9-ad"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

AMAZON / BARNES & NOBLE / INDIEBOUND

#kt-layout-id_886631-20 > .kt-row-column-wrap{align-content:start;}:where(#kt-layout-id_886631-20 > .kt-row-column-wrap) > .wp-block-kadence-column{justify-content:start;}#kt-layout-id_886631-20 > .kt-row-column-wrap{column-gap:var(--global-kb-gap-md, 2rem);row-gap:var(--global-kb-gap-md, 2rem);padding-top:25px;padding-bottom:25px;padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);grid-template-columns:minmax(0, 1fr);}#kt-layout-id_886631-20 > .kt-row-layout-overlay{opacity:0.30;}@media all and (max-width: 1024px){#kt-layout-id_886631-20 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}@media all and (max-width: 767px){#kt-layout-id_886631-20 > .kt-row-column-wrap{grid-template-columns:minmax(0, 1fr);}}
.kadence-column_975555-9f > .kt-inside-inner-col{border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;}.kadence-column_975555-9f > .kt-inside-inner-col,.kadence-column_975555-9f > .kt-inside-inner-col:before{border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kadence-column_975555-9f > .kt-inside-inner-col:before{opacity:0.3;}.kadence-column_975555-9f{position:relative;}
.wp-block-kadence-advancedheading.kt-adv-heading_534668-ac, .wp-block-kadence-advancedheading.kt-adv-heading_534668-ac[data-kb-block="kb-adv-heading_534668-ac"]{text-align:center;font-style:normal;}.wp-block-kadence-advancedheading.kt-adv-heading_534668-ac mark, .wp-block-kadence-advancedheading.kt-adv-heading_534668-ac[data-kb-block="kb-adv-heading_534668-ac"] mark{font-style:normal;color:#f76a0c;padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}

Most Popular Recipes

  • Bang Bang Chicken Recipe
    Bang Bang Chicken
  • Mexican Birria Recipe
    Mexican Birria Recipe
  • Cajun Chicken and Sausage Gumbo Recipe
    Cajun Chicken and Sausage Gumbo Recipe
  • Jamaican Curry Chicken Recipe
    Jamaican Curry Chicken
  • Mexican Picadillo Recipe
    Mexican Picadillo Recipe
  • Homemade Blackening Seasoning Recipe
    Homemade Blackening Seasoning

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2023 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD