Description
Transform fresh, crisp banana peppers into a vibrant gourmet condiment with this simple fridge-pickle recipe. These tangy, golden rings are the perfect addition to brighten sandwiches, pizzas, and salads. Using a quick brine of vinegar, garlic, and sea salt, you can capture the essence of a summer harvest in just a few minutes of active preparation time.
Ingredients
14-16 oz fresh banana peppers, sliced into rings
2-3 cloves garlic, minced
1.5 cups distilled white vinegar or apple cider vinegar
1.5 cups water
1/2-1 tsp sea salt
Instructions
Thoroughly clean and dry a quart-sized mason jar.
Slice the fresh banana peppers into consistent rings and remove the seeds if desired.
In a medium saucepan, combine the vinegar, water, and sea salt over medium-high heat.
Bring the brine to a gentle simmer then remove from heat.
Pack the sliced peppers and minced garlic tightly into the prepared jar.
Pour the hot brine over the peppers, ensuring they are completely submerged.
Let the jar cool to room temperature, seal tightly, and place in the refrigerator.
Allow to chill for at least 24 hours before serving for the best flavor development.
Notes
Store in the refrigerator for up to 3 months for peak crunch and flavor. For extra spice, add a few red pepper flakes to the jar. Ensure peppers are completely covered by brine to prevent spoilage.
- Prep Time: 10
- Cook Time: 5
- Category: Appetizers
- Method: Pickling
- Cuisine: American