Quick pickle is my new favorite way to eat vegetables and quick pickle banana peppers are no exception. This technique is an easy way to preserve foods for a few more months without having to take up more space in your freezer or get out all your canning equipment.
These yellow curved peppers that resemble bananas (in looks only!) are perfect for pickling and the tangy flavor is wonderful to add to sandwiches, salads, pizza, and my personal favorite, nachos.
The actual pickling process will take you less than 15 minutes. You can eat the peppers as soon as the jar cools, but they get better over time the longer they sit in the brine. The peppers will keep in the refrigerator for 1 to 2 months.
Note: Banana peppers are generally considered mild peppers, however, be aware that there are several varieties and can actually be medium to hot. Most of the spice in banana peppers is contained in the seeds and membranes, so if you remove that part of the pepper, the wall itself is typically mild.
Quick Pickle Banana Peppers
Ingredients
- 2-3 medium sized banana peppers
- 2 cloves garlic
- 10 peppercorns
- 1/2 tsp coriander seeds
- 2 tsp sea salt
- 1/2 cup white vinegar
- 1/2 cup water
Instructions
- Add the vinegar, water, and salt to a small saucepan and bring to a boil. Stir until the salt completely dissolves then remove from the heat.
- While the vinegar solution is heating up, remove the seeds and membranes from the peppers (you can leave them in if you want it spicy). Slice the peppers and set aside.
- Cut the garlic cloves in half.
- Fill the jar as follows: place in the bottom 2 garlic cloves, 5 of the peppercorns and half the coriander seeds. Add the peppers, then top with the remaining 2 garlic halves, 5 peppercorns, and other half of coriander seeds. Poor the hot brine into the jar (use a funnel) until the peppers are completely covered with liquid. Discard any remaining brine.
- Use immediately once cool, or cover tightly and place in the refrigerator to store 1 to 2 months.
