I picked a few banana peppers from our garden today, and thought the best thing to do with this small batch was make a pint of pickled banana pepper slices! These peppers marinate in the fridge for two days, and will keep for months! No canning required :)
4-5 banana peppers
half clove of garlic, sliced
1 cups water
1/2 cups vinegar
1/2 tbsp kosher or other coarse salt
1/4 tsp celery seed
1/4 tsp peppercorns
3-4 whole allspice (optional)
Wash peppers thoroughly, and cut off tops. Core and de-seed if desired. Slice into ¼” or ½” rounds, and pack into a clean pint canning jar. Add garlic to packed jar. If you're not keen on garlic, add less or omit :)
In a medium pan, combine water, vinegar, salt, celery seed, peppercorns, and allspice. Heat brine over medium flame, stirring regularly to dissolve the salt. Bring to a boil and turn off heat. Pour brine into packed jar, ensuring pepper slices are completely covered. Add lid and ring and hand-tighten. Allow jar to cool to room temperature, and place in refrigerator.
Pickled banana peppers are ready to enjoy in two days and will stay good in your fridge for months (not that they’ll last that long!)
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