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Makes
enough to fill a 370 g jar
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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Ingredients
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3
large banana peppers, sliced into ½ cm rounds
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1
clove of garlic, minced
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1/2 cup
vinegar
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2/3 cup
water
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1 tablespoon
sugar
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2 teaspoons
salt
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1 teaspoon
black peppercorns
Directions
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Place the sliced peppers, minced garlic and peppercorns in a clean glass jar.
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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.
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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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