Quick Pickle Banana Peppers
Tangy banana peppers ready to eat in 15 minutes for sandwiches, pizza, nachos and more!
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.