Neighbors Roman and Kyle have a small garden across the street, containing several varieties of peppers ranging from sweet to hot, and everything in between. This summer they provided me with armfuls of banana peppers. Although tasty right out of the garden, I fancied trying my hand at pickling. 
I ran across a recipe that promised simplicity and didn’t require all the tedious steps involved in traditional canning. The sweet, tangy pickling brine enhances the otherwise mild pepper. An added plus, the peppers maintain their crunchiness in the fridge. They are delicious on sandwiches, salads, or right out of the jar.
I love this pickling thing.
Pickled Banana Peppers
Ingredients
- 1 lb. banana peppers (about 10)
- 3 cups white vinegar
- 2 cups water
- 2 tablespoon kosher salt
- 2 tablespoon sugar
- 1 garlic clove per jar, minced
Directions
- Slice banana peppers into 1/4 inch thick rings
- Fill each mason jar to the top with banana peppers
- Add 1 clove of minced garlic to each jar
- In a small saucepan, heat vinegar, water, salt, and sugar
- Stir until the salt and sugar are completely dissolved
- Cool completely
- Fill each jar with pickling brine, screw on the lid, and store in the refrigerator.
- Let peppers pickle for at least 24 hours before eating
*The peppers should continue to be crunchy 2-3 months out, but honestly, we eat them as soon as they’re ready!
