Refrigerator-Pickled Banana Peppers ~ A great way to pickle peppers in the fridge, use those garden-fresh veggies in this great recipe!
Refrigerator-Pickled Banana Peppers
My veggie garden isn’t big by any definition, but I seem to have a decent green thumb when it comes to growing peppers. Last year I grew red and green bells and banana peppers with great success, but had trouble using them all — or giving them away — before they went bad.This year the peppers are flourishing once again, and so began my search for other ways to use ’em all. Waste not want not, right?
I’ve always found jarring/canning interesting, albeit a bit intimidating, especially given the special equipment needed. Instead, I sought out a way to pickle foods in the fridge using recycled glass jars and lids.
I came across a brine recipe paired with simple instructions at eHow, so I figured it was worth a shot. Success! Today I’m sharing this easy technique with our followers.
This recipe will work with many types of veggies; get creative! I chose this particular recipe since its ingredients and instructions were in line with what I had in mind originally (quick and simple), but definitely don’t limit yourself to what I did.
The original recipe includes coriander but I omitted that and added peppercorns to my jarred peppers and onions. I reserved some of the dill from my garden and slipped a few sprigs into the jars before putting them in the fridge, but removed them once I opened the jars to sample.
Hubby and I like our peppers garlicky, so I added two extra cloves to the jars in addition to the ones used in preparing the brine. Adjust to your liking!
As hard it was to not sample them before 24 hours had passed (the minimum pickling time), the wait was worth it. The peppers are crisp, crunchy and full of flavor. They’ll add a powerful punch to any ordinary salad or sandwich, for sure. Just be sure to have some breath mints handy for afterward … you stand warned! 😉
More recipes using garden-fresh ingredients:
- 3 cups of vinegar (white, apple cider, or red wine all work well)
- 4 medium-sized banana peppers
- 1/4 cup sugar
- 1 tbsp. salt
- 6-10 garlic cloves, peeled
- 1/2 tsp. oregano
- 1/2 tsp. dill (or fresh dill sprigs)
- 1 tsp. black peppercorns (divided)
- 2 clean pickle jars (recycled is fine!)
- Wash and prep peppers thoroughly. Slice and de-seed them if not pickling them whole (I chose rings). Be sure to wear gloves if using the spicier pepper types! Add peppers to jars, approximately 2 per jar, more or less depending on the addition of other ingredients.
- Combine vinegar, sugar, salt, oregano, dill and 6 garlic cloves in medium saucepan. Bring to boil.
- Reduce heat and simmer with lid for 20 minutes.
- If adding additional veggies such as onion, chop to preferred size and add to jar along with 1/2 tsp. of peppercorns and some fresh dill, if desired.
- Once brine has finished simmering, strain mixture and discard scraps. Slowly ladle strained brine into jars, covering contents.
- Once jars are cool enough to handle, transfer to the refrigerator.
- Brine peppers for at least 24 hours.
- Keep refrigerated!
Find this recipe and more at the Weekend Potluck!