We have a GREAT garden this year that has given us an abundance of peppers... more than we can eat at a time. So I thought I'd pickle some of the extras so they will last a couple weeks. This is a great way to enjoy your garden's gifts a little longer, but not go through the hassle of canning. We also reserve the liquid and just add more sliced peppers as we eat them, so the liquid keeps getting more and more flavor!
Servings: 12
Prep Time: 25 min
INGREDIENTS:
2 cups white vinegar
2 cups apple cider vinegar
1 cup sugar
1 tsp corriander seed
1 tsp celery seed
2 Tbsp minced onion or shallot
2 cloved garlic, minced or grated
1 lb banana peppers, sliced (this recipe also works for jalapenos)
DIRECTIONS:
Bring vinegar, sugar, corriander seed, and celery seed to a rolling boil on the stove.
Place peppers, minced onion, and garlic in a bowl and mix.
Divide the pepper mixture between 2-3 mason jars with lids.
Pour vinegar mixture into the jars over the peppers and fill to about a half inch from the top.
Screw on the lids and let cool on the counter before placing in the refrigerator. Let the peppers marinate for about a week before digging into them. These guys will last up to 3 months in the fridge.
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