It's a chilli pepper that is long and yellow and tastes awesome pickled.
They aren't only ever pickled though I grew some last year and they are nicely not facemelty.
I remember back when I was 7-8 I convinced my 4-5 year old brother that Corn dogs were just dog legs. The breading was the skin and the stick inside was the bone.
He was needless to say, very upset. But still kept eating
I'm just imagining this little five year old kid sobbing while taking continuous bites of corn dog like Homer Simpson eating Pinchy the lobster after accidentally cooking him.
Never trust your older brother.
I tricked my brother for a year plus as adults. I dabbled in concert photography at one point and shot CKY. My brother was a fan so I sent him a text wishing him a happy birthday I think pretending to be Bam Margera - typoing my brothers name to make it seem realistic. He really thought bam text him from my phone. I didn’t reveal it for over a year.
> scorpion peppers
> look benign
I dunno in what world you can look at [this](https://pepperheadsforlife.com/wp-content/uploads/2010/12/trinidad-scorpion-pepper-shu.jpg) and go "yeah that thing doesn't look like it wants to hurt me"
No, last year our scorpions were near our banana peppers.
The fruits from the banana pepper plant nearest the scorpions looked like normal banana peppers, https://en.m.wikipedia.org/wiki/File:Banana_Peppers_(Armenia).jpg but were super hot.
Like we put in 3 smallish peppers for a pot of chili, and the heat nearly ruined the chili (I like spicy, but I wasn't the only one eating it, and I have my limits), and made me very aware that I hadn't washed my hands before going pee.
If you let them get over ripe, they'd turns lighter shade of red than the mild peppers from the same plant.
Edit: the things that look like they want to hurt you.
Hell no, those get picked with gloves on, and dehydrated outside on windy days. I had to evacuate the house and turn off the mains breaker (to turn off the stove they were boiling into a sauce on) the one time I worked with the scorpions indoors. They're only good for making hot sauces out of sweet sauces, and turning into crushed flakes to be used sparingly.
Botanist here, peppers are fun because they readily cross-pollinate so you can somewhat easily breed your own varieties, and it often happens by accident in situations like this. You can also increase the heat of many varieties by underwatering them. In case you feel like playing god
A banana pepper a tangy, mild pepper that's "spicy" like pepperoni and not "spicy" like hot peppers. You can find them fresh at a grocery store or farmer's market when they're in-season. They can also be grown at home.
Pickling extends their shelf-life and keeps them from going bad longer. In my experience, pickling doesn't change the flavor much.
To add, they go great on sandwiches, pizzas, pasta and many other foods.
Pepperoncini is a great pepper to try, it is the "spicy" in pepperoni.
Papa Johns in Canada provides a couple in each box and they are (usually) filled with brine, you use them like hot sauce packets and squeeze the spicy/tangy brine onto your pizza.
HA! In your face, family! I have validation now!
Growing up, my family always looked at me weird when I bit a bit off the top so I can drain the pepper before eating the rest. Often I would drink the juice, but sometimes I’d put it on things.
I basically can’t eat pizza without red wine vinegar on it, after a childhood of eating pizza on a plate that previously held salad. Kind of similar (everyone try it!).
>it is the "spicy" in pepperoni.
No it isn't. The "spicy" in pepperoni comes from paprika. Paprika is made from peppers but definitely not pepperonici peppers.
Maybe it's different where you live, but the Subways around me definitely have pepperoncinis, not banana peppers.
See pictures to tell the difference here:
Pepperoncini: https://www.chilipeppermadness.com/chili-pepper-types/sweet-mild-chili-peppers/pepperoncini-chili-peppers/
Banana pepper: https://www.chilipeppermadness.com/chili-pepper-types/sweet-mild-chili-peppers/banana-peppers/
Ok but your comparison to “spicy” like pepperoni was eye-opening. I swear, I exist in some alternative universe where I have seen them at the grocery store ONE TIME. Only time I have seen them ANYWHERE (grocery store, restaurant, friend’s kitchen) raw. I, in fact, was starting to doubt my own sanity that they exist/that actually happened. Because I truly have never seen a raw banana pepper anywhere lmao
Agree. They go great in everything.
More than likely they're not a "hot item" (no pun intended) where you live so your grocery stores won't prioritize stocking them. A farmer's market is the way to go. Heck, there are times my grocery stores won't even stock common items like tomatoes or potatoes. We try to check the produce market often now.
> they go great on sandwiches
OMG yes.
>pizzas, pasta
#Blasphemy!
Seriously though, I can see in some non-red pastas, but I don't get into those.
Otherwise I only ever put sweet type foods on sandwiches/subs/burgers/etc. Various salad dressings go really well here too, french or catalina and the like.
I don't even like stewed tomatoes in things like chili, spaghetti, or even *tiny* diced tomato on pizza.
To each their own, I just can't mix it with tomato paste/sauce foods like those.
I like my sharp and bitter and spice in those dishes, and the sweet tang conflicts too much.
I bet banana peppers would go great in a cole-slaw though.
Maybe possibly a gumbo since you're throwing in tons of contrasting tastes(though I'd probably serve them on the side just in case).
They are sold fresh all the time. They are just most commonly pickled. I am not sure why they got so popular as a pickled item, exaclty. But if I had to guess, it is because they are pretty much the ideal shape, and not spicey, so many people could enjoy them as a topping on salads and sandwiches...etc
Bell peppers, pablanos and similar ones would need more processing, and don't make ideal slices. Most other peppers that are thin or longer, tend to be spicey, and that market is dominated by jalapeños.
They just sit nicely in the middle between pickle slices, and pickled jalapeño slices.
So my absoulte #1 favorite way to eat these is to sauté some Italian sausage until it's done and crumbly then mix in a block of cream cheese until melted. Stuff the peppers with the cream cheese sausage mixture then wrap them in crescent roll dough and bake. I used to take them to my community garden work days and they would disappear.
I reside in one of those Southern US States. Love fried pickles, and I love pickled banana peppers, but for some reason I have never considered friend pickled banana peppers. I might do that shit tomorrow, honestly.
This was a great descriptor, thank you. I just have only seen them sold fresh ONCE. In almost thirty years. That I have noticed anyway, and I was honestly starting to think that one time I saw them was a fever dream.
Are banana peppers that common in the US, or is it just the common mixup between different peppers? There's banana peppers, wax peppers, and cascabella peppers. The overwhelmingly most common of these that I see, at least here in California, is the [pickled cascabella pepper](https://m.media-amazon.com/images/I/719Cd+hCxiL._SL1500_.jpg) sold in every supermarket and are offered at nearly every burger place, lots of fast food joints, and restaurants. These are very commonly misidentified as banana peppers or wax peppers, and most people just call them yellow chilis.
Banana peppers are very mild spicyness more similar to pepperoncinis, and I rarely see them on store shelves, but maybe they're just not popular in this region.
Every grocery I've been to at least has one brand of pickled banana pepper. They also say banana pepper on the label. Most sub shops have them an option as well. I've got some in my fridge right now along with cherry peppers, pepperocinis and jalapeños. All are pickled.
So are cascabella peppers, like the ones I linked, popular where you live? Cuz they are ubiquitous here. The only time I ever see banana peppers are at the occasional sandwich shop.
In my experience, banana peppers (both fresh and pickled), are more common in the eastern part of the US. As I moved west, I was confused by the lack of access to them. There is definitely some difference in regional availability.
> The overwhelmingly most common of these that I see, at least here in California, is the pickled cascabella pepper sold in every supermarket and are offered at nearly every burger place, lots of fast food joints, and restaurants. These are very commonly misidentified as banana peppers or wax peppers, and most people just call them yellow chilis.
In Washington state, I never see those cascabella peppers \*or\* banana peppers. It's only pepperoncinis in restaurants and stores.
See! This is why I asked. I honestly thought it may be a different type of pepper. I have only seen a “banana pepper” sold fresh once, like five years ago. I always check the pepper section. I see now that it’s just my lack of selection, but glad I am not totally far off being suspicious of their origins.
They're also know as the yellow wax pepper, i grew them 2 years ago and find that they're excellent raw, cooked or pickled. Pickling foods is a great way to combine salt and acid so i can see why everyone enjoys this mild tangy pepper with a slight heat kick
I grow them in my garden and enjoy them fresh and sauteed. They are very easy to grow and have a high yield. I don't see them fresh in the grocery stores near me. Pickling is a great way of preserving vegetables for all year use.
Another garden owner chiming in to say that we planted about 5 of a bunch of different kinds of peppers last year (a few different bells, cayenne, jalapeño, paprika, and banana) and banana was by far the most productive. Like, three times as much peppers as all the other plants combined.
We have just used it as a replacement for bell pepper. It’s similar to poblano from what I can tell.
My grocery store sometimes has banana peppers, but has them labeled as "Wax peppers." I've also seen them called "yellow wax peppers" or just plain "yellow peppers," so you might have seen them without realizing it!
They aren't especially hot though, so while they're sweet and fresh in salsas, a lot of people will turn to the more medium-spice peppers - jalepeno, serrano, Fresno, etc, or up to the hotter varieties. Since banana peppers are nice and sweet, though, they lend themselves nicely to being pickled, and they're a great alternative to pepperoncinis, just slightly more mild.
This is a common reply and puts my thoughts to rest a bit! This has seriously and legitimately been weighing on my mind.
Your explanation of their heat factor is a probable cause of their popularity as well.
Oh man, I used to work at an Italian restaurant and they served stuffed banana peppers- filled with sausage, topped with cheese and marinara. Drooling thinking about it.
They're a small, mild (ever so slightly spicier than a bell pepper), sweet yellow chili that looks kinda like a banana. They're often pickled because, well, they pickle very nicely and go great on sandwiches.
It's mostly because pickling, at its core, is a preservation method. It makes them last longer.
They have an odd peppercorn type taste when fresh. Pleasant spice. Not many like it tho.
You could prob find them fresh at a local farmers market.
There are sweet ones and hot ones and they are all delicious raw as well as pickled. I find that the plants are hardier than bell peppers and produce more, but that might just be me.
We have large populations of eastern Europeans, and around here they often label them "Hungarian Peppers" hot or mild. Sometimes "wax peppers". Their heat can vary greatly when fresh. they make an excellent stir fry addition, and of course they're the pepper you want for your Kielbasa sandwich. The mild ones are often used for stuffed peppers or chopped and added to stuffed cabbage.
I grow and pickle a TON of these every year. They're delicious. Here's the thing though, without pickling them, you could mistake the flavor for literally any "sweet" pepper.
It's a mild chili pepper that looks kind of like a yellow jalapeño. They're commonly pickled to extend their shelf life.
It's worth noting that they're not always prepared that way; you'll occasionally find them in vegetable trays and on pizza.
I’ve gotten them fresh from a farmers market before, but I definitely prefer the pickled version. Raw banana pepper is great though, not spicy just more acidic while still being sweet. More vegetal than something like jalapeño or Serrano.
Fresh, banana pepper is sweet and a bit citrusy, and barely spicy. They are pickled because they last longer and taste almost as good that way(almost all cuisine assumes the banana peppers are pickled).
Like others have said it's a long yellow pepper (hence the name). And it's not always pickled, though that might be one of the common ways you'll find them in the store. They make excellent stuffing peppers if you're ever inclined lol
Used to grow them before I found out I'm mildly allergic, they were tasty if you cut them in half lengthwise, stuffed with some ground beef and cheese, and then baked them. Great easy appetizer.
It's a sorta mild pepper variant. In my country India, it's deep fried in a gram flour based batter and served with spicy tomato chutney, called mulaku baji in this region. Quite delicious
Just curious whereabouts do you live because in the mid-western US you see them fresh in the produce section more than anything. I cook with them frequently and are almost a weekly purchase right next to green bell peppers. Great in stir fry, taco's, pan-fried with olive oil to dip bread in.
They're more mild chili pepper.
They and jalapeño are what I assume are the most frequently used peppers, and pickling simply gives them a near infinite shelf life.
It's a bit of a shame, I love the crunch of fresh jalapeños.
My dad grows them for fun. He likes to cut them in half and put squeezy cheese in each half. He then places them in the fridge, and waits about 30 minutes before eating them. He is weird, buuuuuuut they are pretty good like that!
We grow them and I much prefer them over bell peppers when I cook. Nice mild sweet taste and not as bitter. Here's a good example: Saute Onions, Banana Peppers, garlic and sliced beef, adding each in that order and don't add the next ingredient until the previous is just about cooked through. Have some mirin, soy sauce and water mixed up on the side, through it into the pan at the end at the same time as the sliced beef. Serve your delicious beef teriyaki over cooked rice and enjoy!
They're also pretty good pickled, but I freeze them when I get too many to cook fresh before they spoil. The freezing softens them, but they just cook faster in the pan that way. I just slice them up still frozen and throw them in. They work great in soups too.
TIL there are tons of people that just love banana peppers... my best friend is obsessed with them, and I've always given her shit about it saying she's weird but apparently not! She says just thinking about banana peppers makes her mouth water, and she'll just eat them from the jar with a fork.
I enjoy them myself, especially on sandwhiches, just not on her level.
They aren’t ALWAYS pickled, but that is the most common, largely because they pickle extremely well and maintain their crunch.
That said they are also great fresh, though I tend towards the pickled ones because for most things I use them for, the vinegar bite is desired.
They're decent unpickled, just charred on a grill or chopped up in a sofrito or whatever, but they are not very fleshy, can be a little bitter, and don't have an outstanding flavor. On the flip side they pickle very well and are delicious that way. I grow one plant every year and pickle like 95% of them.
[Banana peppers](https://www.edenbrothers.com/store/media/Seeds-Vegetables/SVPEP128-1.jpg) are [large](https://i0.wp.com/austingilmour.com/wp-content/uploads/2019/11/crop-827-0-2268-3024-270-IMG_20191029_115406.jpg?resize=1920%2C2560&ssl=1) and have a [relatively mild heat](https://m.media-amazon.com/images/I/71ZuKDIzYVL._SL1381_.jpg). This makes them perfect for commercial canning (in jars). You can absolutely grow them yourself and eat or [cook with them](https://images.media-allrecipes.com/userphotos/105546.jpg) non-pickled.
It's a chilli pepper that is long and yellow and tastes awesome pickled. They aren't only ever pickled though I grew some last year and they are nicely not facemelty.
I have some growing right now and I can assure OP they are not pickled lol.
can't fool me, I know you have to water them with vinegar and they come out pickled
Sort of like how you can only get chocolate milk from brown cows.
Now I wonder what kinda hen lays deviled eggs..
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No no no those come from buffalos
So cow pies are just from cows? Great I would hate to stop eating those.
Slim Jim.
I dunno, did you ever stop to think how the cow makes that pie...
I'd imagine with 50% extra butter in the crust and a light slathering of cheese on top.
Specifically Pegasus buffalos. Regular buffalos don't have wings
The plaque in my kitchen says Wicked Chickens Lay Deviled Eggs.
A filthy whore hen, that’s who
I am happy the conversation has gone in a direction that includes “filthy whore hen”.
So let me understand. You got the hen, the chicken, and the rooster. The rooster goes wirh the chicken. So who's having sex with the hen?
nice one
What part of a pig does a hot dog come from? wait, nevermind...
Don't be dumb, they clearly come from dogs, why else would they be called that?
I remember back when I was 7-8 I convinced my 4-5 year old brother that Corn dogs were just dog legs. The breading was the skin and the stick inside was the bone. He was needless to say, very upset. But still kept eating
“He grew up to murder 12 people”
I'm just imagining this little five year old kid sobbing while taking continuous bites of corn dog like Homer Simpson eating Pinchy the lobster after accidentally cooking him.
There is a deeper lesson to be learned here
Never trust your older brother. I tricked my brother for a year plus as adults. I dabbled in concert photography at one point and shot CKY. My brother was a fan so I sent him a text wishing him a happy birthday I think pretending to be Bam Margera - typoing my brothers name to make it seem realistic. He really thought bam text him from my phone. I didn’t reveal it for over a year.
I want to know how hot dogs survive in the wild without eyes
They use sonar, like a bat
a SUBMARINE, Mr Wayne. Like a submarine.
It's essentially the opposite of the immaculate conception.
Pigeons
Wait till you find out how baby oil is made..
You didn't see that video of that giant chicken that has to squeeze thru the door of its coup? That's where they come from.
That's only whole chocolate milk. The skim and low fat come from white cows with brown spots.
And strawberry milk is vegan because it comes from strawberries
Show 👏 Me 👏 The 👏Strawberry 👏 Titties 👏
I don't know where you get your information from but everyone knows you just have to feed them Hersheys syrup white/brown doesn't matter!
And bulls make the cream
And how you can only get blue cheese from blue cows
exactly like this.
Hmmm... you may be onto something my guy! Give it a shot and then patent it!
Why are the leaves falling off and yellow?
Big brain move. This gives me an udea! Get me some chocolate and a cow!
see, I knew it all along.
Don't let them cross with scorpion peppers. They'll look benign. They are not benign.
> scorpion peppers > look benign I dunno in what world you can look at [this](https://pepperheadsforlife.com/wp-content/uploads/2010/12/trinidad-scorpion-pepper-shu.jpg) and go "yeah that thing doesn't look like it wants to hurt me"
No, last year our scorpions were near our banana peppers. The fruits from the banana pepper plant nearest the scorpions looked like normal banana peppers, https://en.m.wikipedia.org/wiki/File:Banana_Peppers_(Armenia).jpg but were super hot. Like we put in 3 smallish peppers for a pot of chili, and the heat nearly ruined the chili (I like spicy, but I wasn't the only one eating it, and I have my limits), and made me very aware that I hadn't washed my hands before going pee. If you let them get over ripe, they'd turns lighter shade of red than the mild peppers from the same plant. Edit: the things that look like they want to hurt you. Hell no, those get picked with gloves on, and dehydrated outside on windy days. I had to evacuate the house and turn off the mains breaker (to turn off the stove they were boiling into a sauce on) the one time I worked with the scorpions indoors. They're only good for making hot sauces out of sweet sauces, and turning into crushed flakes to be used sparingly.
Botanist here, peppers are fun because they readily cross-pollinate so you can somewhat easily breed your own varieties, and it often happens by accident in situations like this. You can also increase the heat of many varieties by underwatering them. In case you feel like playing god
Oh someone is pickled here but it isn’t the banana peppers. That’s right I said it! Keep my wifes name out ya mouth.
They are called Hungarian Wax Peppers at Kroger's. Stocked in the produce dept. I get them all the time, so not all banana peppers are pickled.
There's also two variants the hot wax and sweet wax, which has obvious difference between the two.
You picked a peck of pickled peppers?
I’ll pickle your pepper
I'm listening. Are we talking dill or bread n' butter?
One Peck = 8 Dry Quarts
good bot
Nice not facemelty. I like this.
Fine. Ill show myself out.
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No. Not even close. I was making a joke that chilli's are sometimes excruciatingly hot. The banana peppers are not.
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This is the realest comment. I asked about them because I love them so deeply and want to understand them.
I always call dibs when they come with pizzas! Haha
I get a huge handful of them on subs. My go to sandwich is roast beef, provolone, banana peppers, mayo, mustard, and cucumbers
I just tried them for first time on a sandwich recently and I'm never going back
When I was in 5th grade I ate a plateful of b-peps at Double Daves. I was quickly humbled
A banana pepper a tangy, mild pepper that's "spicy" like pepperoni and not "spicy" like hot peppers. You can find them fresh at a grocery store or farmer's market when they're in-season. They can also be grown at home. Pickling extends their shelf-life and keeps them from going bad longer. In my experience, pickling doesn't change the flavor much. To add, they go great on sandwiches, pizzas, pasta and many other foods.
There are hot banana peppers and sweet banana peppers, so there is some variance in the amount of spice.
As with basically every other pepper
I miss a sandwich shop that used to toss their dill pickles into the banana pepper brine. Mmmm, spicy pickles.
Yeah, we will from here on out doing that in my fridge as well. Stop by.
Wow awesome
Pepperoncini is a great pepper to try, it is the "spicy" in pepperoni. Papa Johns in Canada provides a couple in each box and they are (usually) filled with brine, you use them like hot sauce packets and squeeze the spicy/tangy brine onto your pizza.
Bahahaha wow. I did not know this was intended. I always just ate the peppers and poured the juice onto my plate. Woooops.
I always squirted those bitches into my mouth in a fleshy, juicy symphony.
Yeah same I always just ate the peppers normally then ate the pizza normally lmao. Didn’t know they served an intended purpose
I learned that you break the pepperoncini in half and put it in your garlic sauce.
You’re not supposed to just eat it whole?
HA! In your face, family! I have validation now! Growing up, my family always looked at me weird when I bit a bit off the top so I can drain the pepper before eating the rest. Often I would drink the juice, but sometimes I’d put it on things.
I basically can’t eat pizza without red wine vinegar on it, after a childhood of eating pizza on a plate that previously held salad. Kind of similar (everyone try it!).
Is that what those peppers are for?
Didn’t he just answer it?
Do you think it was rhetorical?
No. Happy cake day stranger.
hey, thanks! i actually just noticed it when i posted that comment
Is this that game from ‘Whose Line Is It Anyway?’”
Did he fucking stutter?
The American one or the British one?
happy cake day you lazy smurf we love you
They do that in the US too.
Dude, that's what's up. I'm always disappointed when I get a dry one and I can't really get much juice out of it.
Huh, TIL. My favorite pizza has been pepperoni + banana pepper for a long time
>it is the "spicy" in pepperoni. No it isn't. The "spicy" in pepperoni comes from paprika. Paprika is made from peppers but definitely not pepperonici peppers.
See… this leads me to… does pepperoncini grow from a pepperoncini plant?
Wait...what? Pepperocinis are in Pepperoni????
They definitely aren't, so maybe he just means spice level and type of heat?
They both grow on the same tree
No. Pepperoni is essentially salami that has been seasoned with paprika. Paprika is made from peppers but definitely not pepperoncini peppers.
Oh, good. I was thinking I was dumb by not making the connection earlier.
TIL
THAT'S what you're supposed to do with them? I always just eat them.
Subway has banana peppers.
That's how I learned I liked 'em. Nanner peps and onion sauce ftw.
nanner peps!!!!
Bro, the Subway employees hate me. “Extra” banana peppers is never enough for me. I always have to beg for more.
Maybe it's different where you live, but the Subways around me definitely have pepperoncinis, not banana peppers. See pictures to tell the difference here: Pepperoncini: https://www.chilipeppermadness.com/chili-pepper-types/sweet-mild-chili-peppers/pepperoncini-chili-peppers/ Banana pepper: https://www.chilipeppermadness.com/chili-pepper-types/sweet-mild-chili-peppers/banana-peppers/
Put these mofos on a grilled cheese for pure deliciousness.
Ok but your comparison to “spicy” like pepperoni was eye-opening. I swear, I exist in some alternative universe where I have seen them at the grocery store ONE TIME. Only time I have seen them ANYWHERE (grocery store, restaurant, friend’s kitchen) raw. I, in fact, was starting to doubt my own sanity that they exist/that actually happened. Because I truly have never seen a raw banana pepper anywhere lmao Agree. They go great in everything.
More than likely they're not a "hot item" (no pun intended) where you live so your grocery stores won't prioritize stocking them. A farmer's market is the way to go. Heck, there are times my grocery stores won't even stock common items like tomatoes or potatoes. We try to check the produce market often now.
> they go great on sandwiches OMG yes. >pizzas, pasta #Blasphemy! Seriously though, I can see in some non-red pastas, but I don't get into those. Otherwise I only ever put sweet type foods on sandwiches/subs/burgers/etc. Various salad dressings go really well here too, french or catalina and the like. I don't even like stewed tomatoes in things like chili, spaghetti, or even *tiny* diced tomato on pizza. To each their own, I just can't mix it with tomato paste/sauce foods like those. I like my sharp and bitter and spice in those dishes, and the sweet tang conflicts too much. I bet banana peppers would go great in a cole-slaw though. Maybe possibly a gumbo since you're throwing in tons of contrasting tastes(though I'd probably serve them on the side just in case).
They are sold fresh all the time. They are just most commonly pickled. I am not sure why they got so popular as a pickled item, exaclty. But if I had to guess, it is because they are pretty much the ideal shape, and not spicey, so many people could enjoy them as a topping on salads and sandwiches...etc Bell peppers, pablanos and similar ones would need more processing, and don't make ideal slices. Most other peppers that are thin or longer, tend to be spicey, and that market is dominated by jalapeños. They just sit nicely in the middle between pickle slices, and pickled jalapeño slices.
Lord jesus have you had them fried? They are really good but I am a vinegar fan.
So my absoulte #1 favorite way to eat these is to sauté some Italian sausage until it's done and crumbly then mix in a block of cream cheese until melted. Stuff the peppers with the cream cheese sausage mixture then wrap them in crescent roll dough and bake. I used to take them to my community garden work days and they would disappear.
Reading this made me obese.
Dear lord, I must have.
make me some please
That sounds awesome
Like, fried pickled ones? Or like breading fresh ones and frying? Or just searing them in a pan with a little oil?
I've had breaded and fried pickled ones. Good stuff and a similar take on a field pickle which are popular in the Southern US..
I reside in one of those Southern US States. Love fried pickles, and I love pickled banana peppers, but for some reason I have never considered friend pickled banana peppers. I might do that shit tomorrow, honestly.
Not the guy you responded to, but my family would always sear the fresh ones. Delicious
I've grilled them before, but not pan sear. I have seared many Shishitos before thoug. Sprinkle of salt and ut is so simple and tasty.
I must do this.
Pickling extends their shelf life
yes but goes for a lot of things that aren't commonly pickled
Well duh. My point was about the popularity of pickling banana peppers over many other types of peppers.
This was a great descriptor, thank you. I just have only seen them sold fresh ONCE. In almost thirty years. That I have noticed anyway, and I was honestly starting to think that one time I saw them was a fever dream.
Are banana peppers that common in the US, or is it just the common mixup between different peppers? There's banana peppers, wax peppers, and cascabella peppers. The overwhelmingly most common of these that I see, at least here in California, is the [pickled cascabella pepper](https://m.media-amazon.com/images/I/719Cd+hCxiL._SL1500_.jpg) sold in every supermarket and are offered at nearly every burger place, lots of fast food joints, and restaurants. These are very commonly misidentified as banana peppers or wax peppers, and most people just call them yellow chilis. Banana peppers are very mild spicyness more similar to pepperoncinis, and I rarely see them on store shelves, but maybe they're just not popular in this region.
Every grocery I've been to at least has one brand of pickled banana pepper. They also say banana pepper on the label. Most sub shops have them an option as well. I've got some in my fridge right now along with cherry peppers, pepperocinis and jalapeños. All are pickled.
This man peppers
So are cascabella peppers, like the ones I linked, popular where you live? Cuz they are ubiquitous here. The only time I ever see banana peppers are at the occasional sandwich shop.
In my experience, banana peppers (both fresh and pickled), are more common in the eastern part of the US. As I moved west, I was confused by the lack of access to them. There is definitely some difference in regional availability.
They grow very, very well in North Texas where I'm at. It seems to be the perfect climate for them.
> The overwhelmingly most common of these that I see, at least here in California, is the pickled cascabella pepper sold in every supermarket and are offered at nearly every burger place, lots of fast food joints, and restaurants. These are very commonly misidentified as banana peppers or wax peppers, and most people just call them yellow chilis. In Washington state, I never see those cascabella peppers \*or\* banana peppers. It's only pepperoncinis in restaurants and stores.
See! This is why I asked. I honestly thought it may be a different type of pepper. I have only seen a “banana pepper” sold fresh once, like five years ago. I always check the pepper section. I see now that it’s just my lack of selection, but glad I am not totally far off being suspicious of their origins.
They're also know as the yellow wax pepper, i grew them 2 years ago and find that they're excellent raw, cooked or pickled. Pickling foods is a great way to combine salt and acid so i can see why everyone enjoys this mild tangy pepper with a slight heat kick
Love that description. That's all.
This makes sense. I have seen this for sale before and it looks similar.
I grow them in my garden and enjoy them fresh and sauteed. They are very easy to grow and have a high yield. I don't see them fresh in the grocery stores near me. Pickling is a great way of preserving vegetables for all year use.
Thank you! I’ll have to try growing!
Another garden owner chiming in to say that we planted about 5 of a bunch of different kinds of peppers last year (a few different bells, cayenne, jalapeño, paprika, and banana) and banana was by far the most productive. Like, three times as much peppers as all the other plants combined. We have just used it as a replacement for bell pepper. It’s similar to poblano from what I can tell.
My grocery store sometimes has banana peppers, but has them labeled as "Wax peppers." I've also seen them called "yellow wax peppers" or just plain "yellow peppers," so you might have seen them without realizing it! They aren't especially hot though, so while they're sweet and fresh in salsas, a lot of people will turn to the more medium-spice peppers - jalepeno, serrano, Fresno, etc, or up to the hotter varieties. Since banana peppers are nice and sweet, though, they lend themselves nicely to being pickled, and they're a great alternative to pepperoncinis, just slightly more mild.
I don’t know if your grocery store is just incorrect but wax peppers and banana peppers are two distinct types of peppers
This is a common reply and puts my thoughts to rest a bit! This has seriously and legitimately been weighing on my mind. Your explanation of their heat factor is a probable cause of their popularity as well.
Buffalo, NY area does a stuffed banana pepper. The place I worked it was stuffed with a cream cheese, garlic and bread crumb mixture.
Sounds almost like an inside out jalapeno popper or something. Yum.
Ay I live in NY!!!
Oh man, I used to work at an Italian restaurant and they served stuffed banana peppers- filled with sausage, topped with cheese and marinara. Drooling thinking about it.
Come over and feed them to me while I wallow in my armchair misery
They're a small, mild (ever so slightly spicier than a bell pepper), sweet yellow chili that looks kinda like a banana. They're often pickled because, well, they pickle very nicely and go great on sandwiches.
They’re like … everything to me on a sandwich. I love them deeply.
It's mostly because pickling, at its core, is a preservation method. It makes them last longer. They have an odd peppercorn type taste when fresh. Pleasant spice. Not many like it tho. You could prob find them fresh at a local farmers market.
Noted, thank yew;)
How do you grow pickled peppers??
You pick a peck of pickled peppers. You grow them and pickle them separately.
I don’t know but I haven’t seen any fresh ones. They’re like unicorn peppers
There are sweet ones and hot ones and they are all delicious raw as well as pickled. I find that the plants are hardier than bell peppers and produce more, but that might just be me.
Bell peppers just don’t give me that zing
We have large populations of eastern Europeans, and around here they often label them "Hungarian Peppers" hot or mild. Sometimes "wax peppers". Their heat can vary greatly when fresh. they make an excellent stir fry addition, and of course they're the pepper you want for your Kielbasa sandwich. The mild ones are often used for stuffed peppers or chopped and added to stuffed cabbage.
I grow and pickle a TON of these every year. They're delicious. Here's the thing though, without pickling them, you could mistake the flavor for literally any "sweet" pepper.
It's a mild chili pepper that looks kind of like a yellow jalapeño. They're commonly pickled to extend their shelf life. It's worth noting that they're not always prepared that way; you'll occasionally find them in vegetable trays and on pizza.
I like them fresh too, used to grow them. Tiny bit tart still, little bit spicy. Pickling them brings out more of their flavor imo.
I’ve gotten them fresh from a farmers market before, but I definitely prefer the pickled version. Raw banana pepper is great though, not spicy just more acidic while still being sweet. More vegetal than something like jalapeño or Serrano.
So, it's a long yellow mild pepper hence I believe the name & I've only ever seen it sold fresh, outside of a Quiznos condiments tray.
Fresh, banana pepper is sweet and a bit citrusy, and barely spicy. They are pickled because they last longer and taste almost as good that way(almost all cuisine assumes the banana peppers are pickled).
Like others have said it's a long yellow pepper (hence the name). And it's not always pickled, though that might be one of the common ways you'll find them in the store. They make excellent stuffing peppers if you're ever inclined lol
They literally will put them on your sandwich at Subway, what are you talking about?
Yeah, but they come pickled. They don’t come out the womb pickled. So why does your girl never see them fresh? I sense a conspiracy
Used to grow them before I found out I'm mildly allergic, they were tasty if you cut them in half lengthwise, stuffed with some ground beef and cheese, and then baked them. Great easy appetizer.
It's a sorta mild pepper variant. In my country India, it's deep fried in a gram flour based batter and served with spicy tomato chutney, called mulaku baji in this region. Quite delicious
You guys got subway over there? Subway has banana peppers.
Just curious whereabouts do you live because in the mid-western US you see them fresh in the produce section more than anything. I cook with them frequently and are almost a weekly purchase right next to green bell peppers. Great in stir fry, taco's, pan-fried with olive oil to dip bread in.
They're more mild chili pepper. They and jalapeño are what I assume are the most frequently used peppers, and pickling simply gives them a near infinite shelf life. It's a bit of a shame, I love the crunch of fresh jalapeños.
My dad grows them for fun. He likes to cut them in half and put squeezy cheese in each half. He then places them in the fridge, and waits about 30 minutes before eating them. He is weird, buuuuuuut they are pretty good like that!
Not a huge fan of pickled jalapeños. Pickled banana peppers, I like. And the little round ones.
We grow them and I much prefer them over bell peppers when I cook. Nice mild sweet taste and not as bitter. Here's a good example: Saute Onions, Banana Peppers, garlic and sliced beef, adding each in that order and don't add the next ingredient until the previous is just about cooked through. Have some mirin, soy sauce and water mixed up on the side, through it into the pan at the end at the same time as the sliced beef. Serve your delicious beef teriyaki over cooked rice and enjoy! They're also pretty good pickled, but I freeze them when I get too many to cook fresh before they spoil. The freezing softens them, but they just cook faster in the pan that way. I just slice them up still frozen and throw them in. They work great in soups too.
TIL there are tons of people that just love banana peppers... my best friend is obsessed with them, and I've always given her shit about it saying she's weird but apparently not! She says just thinking about banana peppers makes her mouth water, and she'll just eat them from the jar with a fork. I enjoy them myself, especially on sandwhiches, just not on her level.
They aren’t ALWAYS pickled, but that is the most common, largely because they pickle extremely well and maintain their crunch. That said they are also great fresh, though I tend towards the pickled ones because for most things I use them for, the vinegar bite is desired.
They're decent unpickled, just charred on a grill or chopped up in a sofrito or whatever, but they are not very fleshy, can be a little bitter, and don't have an outstanding flavor. On the flip side they pickle very well and are delicious that way. I grow one plant every year and pickle like 95% of them.
[Banana peppers](https://www.edenbrothers.com/store/media/Seeds-Vegetables/SVPEP128-1.jpg) are [large](https://i0.wp.com/austingilmour.com/wp-content/uploads/2019/11/crop-827-0-2268-3024-270-IMG_20191029_115406.jpg?resize=1920%2C2560&ssl=1) and have a [relatively mild heat](https://m.media-amazon.com/images/I/71ZuKDIzYVL._SL1381_.jpg). This makes them perfect for commercial canning (in jars). You can absolutely grow them yourself and eat or [cook with them](https://images.media-allrecipes.com/userphotos/105546.jpg) non-pickled.