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Author Notes: These pickled peppers pair very well with cheeses, in salads, and you can break up that mundane sandwich routine with a few of these popped in there.
Steeped in this flavourful brine, they take upwards of 24 hours to start pickling, and they sit well in the refrigerator for up to 3 months (they actually get better, with the flavours becoming more robust with time). If you plan to use hi-tech canning equipment, I’m told that it stays good for more than a year! —Kirthana | Theblurrylime
Makes enough to fill a 370 g jar
- 3 large banana peppers, sliced into ½ cm rounds
- 1 clove of garlic, minced
- 1/2 cup vinegar
- 2/3 cup water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon black peppercorns
- Place the sliced peppers, minced garlic and peppercorns in a clean glass jar.
- Add the vinegar, water, sugar, and salt to a saucepan and bring it to a slow simmer just enough to dissolve the salt and sugar crystals. Pour over the peppers, making sure they are completely immersed in the brine.
- Once slightly cooled, screw on the lid and refrigerate. Let it sit for at least 24 hours before eating. Can be stored refrigerated for up to 3 months.