If you’ve been around here for any length of time then you know we grow stuff. When you have a garden the produce comes at you whether you like it or not. So, your options are to use the items immediately, give them away, or find a way to preserve them so they last a little longer. We aren’t going full canned goods on you as true canning is a more involved process that creates a shelf stable product. We’re quick pickling here similar to some other recipes you’ve seen on FB like our bread and butter pickles, dill pickles, and pickled red onions. Today we have quick pickled banana peppers 🙂
Quick pickling involves immersing food into a spiced vinegar and water solution. The “pickled” items can be used within a day and usually up to a month or so. Banana peppers are a fairly mild chili, typically yellow in color with a long, skinny shape. They can be eaten raw but we love them pickled for that perfect finish to a homemade sub or a fun pizza topping.
You can make these before the first commercial break in your favorite TV show. About 10 minutes from start to finish is all it takes. So, let’s get pickling!
Preparation: Quick Pickled Banana Peppers
Rinse the peppers and slice them into rings. Place the pepper rings into a mason jar or similar airtight container. In a small sauce pan gently bring the vinegars, sugar, and seeds to a boil. Stir to dissolve the sugar. Then, remove from heat and pour over the sliced pepper rings. Seal tightly and refrigerate for at least 24 hours before use (time is your friend here).
That’s it. Seriously. By the way, sometimes we snack on these things. Judgment free zone here at Flavor Bible. Use as you wish.
Equipment: Quick Pickled Banana Peppers
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Just basic kitchen essentials for this one. We can’t say that for all recipes but there isn’t anything here even the most novice cook shouldn’t have in their kitchen. If you’re in the market for any of the equipment we used here today, here are some easy recommendations for items you can grab off of Amazon (affiliate links):
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Quick Pickled Banana Peppers
Equipment
- Cutting Board and Knife
- Sauce Pan
- Jar
Ingredients
- 6 – 10 Banana Peppers, sliced into rings
- 1 cup White Vinegar
- 1 cup Apple Cider Vinegar
- ½ cup White Sugar
- ½ tsp. Mustard Seeds
- ½ tsp. Caraway Seeds (or celery seeds) We used what we had and they turned out great!
Instructions
- Place pepper rings into a mason jar or similar airtight container. In a small sauce pan gently bring the vinegars, sugar, and seeds to a boil. Remove from heat and pour over sliced pepper rings. Seal tightly and refrigerate for at least 24 hours before use (time is your friend here).
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