Pickled banana peppers

By • January 22, 2016 0 Comments

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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

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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
  1. Place the sliced peppers, minced garlic and peppercorns in a clean glass jar.
  2. 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.
  3. 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.

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