Quick Pickled Banana Peppers

These Banana Peppers are tangy and tasty on pizza, salads and more!

 

 

My garden is finally producing vegetables. Hoorah! I have lots of tomatoes, jalapeños, cayennes, and of course banana peppers. I didn’t have enough to invest in a water bath canner, but too many to just eat, so I decided to pickle them! This recipe is quick and easy for a small batch (definitely not for a peck of pickled peppers). Perfect for the gardener that doesn’t have time to invest in canning, but still wants to enjoy their veggies.

 

Quick Pickled Banana Peppers

Prep Time: 5 mins

Cook Time: 10 mins
Cool Time: 2 hours
Total Time: 2 hours 15 mins

Servings: 1 Jar

INGREDIENTS

  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 1 cup sugar
  • 1-2 tsp mustard seed
  • 6-8 oz banana peppers (6-10 peppers depending on size)

INSTRUCTIONS

  1. Take out the seeds inside the banana pepper and slice the pepper into rings
  2. Put the sliced, raw banana peppers into a mason jar
  3. Bring the vinegars, sugar and mustard seed to a roiling boil
  4. Pour the brine over the peppers completely, but leave about 1/2 inch at top free
  5. Put lid and ring on tight and let sit to cool for roughly 1-2 hours
  6. Store in fridge*

I suggest leaving these in the fridge for about a week to marinate before opening back up and snacking, however, I’m sure they would be fine with only a few days!

*These MUST be stored in the fridge once cool since they have not gone through proper guidelines for canning.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s