Saturday, September 21, 2013

Refrigerator Pickled Banana Peppers

Banana peppers, tomatoes and basil from my garden.

The following picture borrowed from Cucina Kristina.

original recipe from Cucina Kristina
1/2 pound banana peppers, sliced into rings and seeded
1 1/2 cups apple cider vinegar
1 cup water
1/2 tablespoon salt
1 to 3 tablespoons sugar (based on your taste, I like them sweeter)
a couple pinches red pepper flakes (optional)
In a saucepan, heat the vinegar, water, salt, sugar and pepper flakes (if using). Bring to a simmer and allow to simmer for 3 to 5 minutes to dissolve sugar. Remove from heat.
Add banana pepper rings to the pot and stir to make sure all are in the liquid. (They will still be crisp!) Allow to rest and come to room temperature.
Carefully spoon peppers into a jar and then top with enough liquid to fill the jar.
Refrigerate. Ready to eat by the next day. These will keep in the refrigerator for approximately two months.

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