Our garden veggies are finally starting to grow – hurrah! Here are some sweet banana peppers that grew in some of my container pots.
I love eating the jarred, pickled kind for tons of different stuff especially sandwiches, nachos, and salads. So I decided to try my own, using a recipe I adapted from cucinakristina.com. This is what I ended up with (I halved the recipe below since I used just a few peppers in a 8 oz jelly jar)…
Easy Refrigerator Banana Peppers (lasts for up to 3 months in the fridge).
WHAT YOU NEED:
- 2 mason jars (approx 1 qt. ea.)
- 1 lb. banana peppers (or enough to fill the jars)
- 2 cloves minced garlic
- 3 c. white vinegar
- 2 c. water
- 2 Tbs. Kosher salt
- 1 Tbs. sugar
WHAT YOU DO:
- Slice banana peppers into rings. Remove ribs and seeds (I left a few seeds in).
- Fill each jar full of banana peppers. Add 1 clove of minced garlic to each jar.
- Make a brine: in a small saucepan, mix the vinegar, water, salt, and sugar. Heat and stir until the completely dissolved. There is no need to bring to a full boil, just enough to dissolve the sugar and salt. Cool the brine completely.
- When cooled, fill each jar with pickling brine, seal, and store in the refrigerator.
- Let the peppers sit and “pickle” for at least 24 hrs before eating.
Here are some of my other recipes to check out if you liked this one: