Pickled Banana Peppers -Refrigerator Pickle

Here's an easy way to use up however many, or few, peppers you have in the garden. These Pickled Banana Peppers are a nice pungent, vinegary, topper for salads, chili, nachos, or sandwiches, really anything:@) This is a refrigerator pickle that comes together fairly quickly, and only requires about one week of marinating time. I like that it's ready to eat in a shorter amount of time, my other recipe below takes about six weeks in the fridge. I planted sweet peppers this year, this recipe works with both sweet and hot peppers. 

I used 4 peppers, added them to a pint jar and cut the brine recipe to a quarter. There was plenty of room for a few more peppers.

Full disclosure: I served them with my favorite White Chicken Chili after 24 hours in the fridge. We just couldn't wait and they were very good!

I posted another recipe for Marinated Refrigerator Banana Peppers back in 2010, that one uses less sugar, no spices, and calls for garlic:

Easy Pickled Banana Peppers-from here

2 C white vinegar

2 C apple cider vinegar

1 C sugar

1 tsp mustard seed

1 tsp celery seed

1 lb banana peppers, tops and most of the seeds removed, sliced into 1/4" rings

1. Pack peppers into sterilized jars.
2. Bring vinegars, sugar, mustard and celery seed to a boil. Stirring to dissolve sugar.
3. Pour brine over peppers. Add lids and rings, or a plastic screw on lid, to jar.
4. Allow to cool on counter, then store in refrigerator.
5. Let marinate for about a week (if you can) before serving.

Let's enjoy the last of the harvest and

Have a Happy Day:@)