Five-Minute Pickled Peppers

Banana peppers 4-26-2015 4-51-22 PM

I’m not a huge fan of really hot peppers (unless you’re talking Cowboy Candy), but I do love pickled banana peppers. Do you? I love the little extra zing and crunch that they bring to a submarine sandwich or a salad or cheese plate. So I planted a few banana peppers in my garden this spring. Early spring has been good to us, weather-wise, with plenty of sunshine, warm days, cool nights and good rain.

Yesterday, I picked just enough peppers (about 10) to make a small batch of quick pickles. They’re pretty, delicious and good for you! If you don’t have a garden, you can usually find banana peppers at the grocery store. And this quick pickle brine will work for any type of pepper you like—and lots of other veggies, too.  Experiment! Make sure you buy fresh spices for your pickles. Freshness makes a big difference. Give it a try, and enjoy!

Pickled Peppers 4-26-2015 6-04-19 PM

5.0 from 1 reviews
Five-Minute Pickled Peppers
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Condiment
Ingredients
  • ½ lb. banana peppers (about 8-10), washed, seeded, and sliced
  • 2 cups white vinegar
  • ⅔ cup white sugar
  • ½ teaspoon mustard seeds
  • ½ teaspoon celery seed
Preparation
  1. Sterilize 2- ½ pint jars.
  2. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  3. Place peppers in the ½ pint jars.
  4. Pour on the hot pickling juice and bring liquid to within ½" of the top.
  5. Be sure the edge of the jar has no juice on it. Just use a damp paper towel to wipe the rims clean.
  6. Place lids and screw on bands finger-tip tight.
  7. Seal jar and refrigerate. They will keep for several weeks. But they won’t last that long!
Be Sociable, Share!
Cowlick Cottage Farm Welcome to CCF. I’m Carolyn Binder, a passionate writer, avid photographer, cook and gardener. My love of gardening and writing have transformed my cooking and our lifestyle (...more)

SL Blogger to Follow

SL Blogger to Follow

NikiJabbour copy

Latest articles in …

Cowlick Cottage Farm | Grit Magazine articles Cowlick Cottage Farm | Bonnie Plants Article Cowlick Cottage Farm | Tallahassee Woman

Fall and Winter Gardening in the South
Roasted Brussels Sprouts with Pancetta and Anchovy Butter Sauce (Trust Me!)
Easy Bourbon Chicken
Quick and Easy Meyer Lemon Finishing Salt
Raising Cane
Spaetzle with Brown Butter and Sage
Homemade Chicken Soup for the Body and Soul
Feel Good Tea: A Delicious and Natural Remedy
What Really Worked -- My Favorite New Plant This Year




Copyright © 2017 Cowlick Cottage Farm - All Rights Reserved