Banana Pepper Quickle
Banana Pepper Quickle
Make your own zesty banana peppers at home with this easy refrigerator quick pickled pepper recipe.
Ingredients
- 2 cloves garlic, sliced
- 4 whole peppercorns
- 1 pound banana peppers, sliced 1/4" thick
- 1 cup distilled white vinegar
- 1 cup water
- 2 tsp pickling salt or 1 tablespoon kosher salt
- 2 tsp sugar (optional)
Instructions
- Place the garlic and peppercorns in the bottom of a clean, quart-sized canning jar. Be sure that you have a tight-fitting lid.
- Pack the banana pepper slices in the jar as tightly as possible, leaving about an inch of space at the top of the jar.
- Combine the vinegar, water and salt in a small sauce pan and bring to a boil. Stir until the salt is fully dissolved.
- Pour the vinegar mixture into the jar until the peppers are completely submerged. Cover with a lid and allow the jar to cool slightly.
- Refrigerate for at least 12-24 hours for the best flavor. Store in the refrigerator for up to 6 weeks.
- Serve pickled peppers on sandwiches, on top of salads, on eggs or just eat them out of the jar for a crunchy snack!