When I was in TN a friend was
trying to get rid of gave me a bag of banana peppers. (Thanks, Al) I said I’d pickle them. My husband likes to eat pickled jalapenos so I thought this would be similar. We’ll see. You have to let the sit for a week, well you should, for the best flavor. So, now the waiting begins. I’ll see what my husband says when they are done, as I will not eat any of these peppers……I don’t do hot stuff, if I can help it.
So, if you have some extra peppers laying around……. give this recipe a shot and let me know how they turn out.
1 pound of peppers, I used banana peppers, but you can use whatever you have, you can even mix and match.
6 cloves of garlic, peeled
2 1/2 cups water
2 1/2 cups distilled white vinegar
3 Tablespoons peppercorns
4 1/2 teaspoons mustard seed
3 Tablespoons sea salt
Cut the stems from your peppers and slice into rings or you can leave them whole. If you leave them whole you need to put a slice in each pepper to allow the brine to penetrate the peppers.
Divide the peppers between three pint jars or you can put it in one big jar if you have it available. In each jar put:
2 cloves of garlic , 1 Tablespoon of peppercorns, 1 1/2 teaspoons mustard seed, 1 Tablespoon sea salt.
In a non-reactive pan (ie: stainless steel) bring to a boil the vinegar and water. Then divide among the three jars, leaving 1/2 inch head space. If you don’t have enough brine for each jar you can just boil equal parts water and vinegar to top it off.
Let cool and store in fridge or you can preserve them by canning them.