The peppers are ripe and starting to be picked. We have tons of hot peppers, and unfortunately, I am a little bit intimidated by them. I'm not a huge spicy fan. I do, however, love banana peppers. Today, I pickled some that I received as a gift from a friend's garden. I even put one half of a hot pepper to use.
Quick-Pickle Banana Peppers (adapted from the Indianapolis Food Examiner)
What You Need
- 1 cup sliced banana peppers
- 3/4 c. white vinegar
- 1/4 c. cider vinegar
- 1 hot pepper, sliced finely
- 1/2 tsp. kosher salt
- 1/2 tsp sugar
What You Do
1. Stir all ingredients together except for peppers until salt dissolved.
2. Add peppers and mix well, to ensure all are covered with vinegar mixture.
3. Top with a little more cider vinegar if necessary.
4. Let sit about 30 minutes and use as desired.
5. Any leftovers can be stored in a clean jar, in the refrigerator, for a couple of weeks or canned in a sterile jar.
I hope they aren't too hot. I'm excited to use them on a sandwich! Summer is just too much fun.