Ingredients
1 lb fresh banana peppers, sliced
2 1/3 c apple cider vinegar
2/3 c water
1 T salt
2 T honey
1–2 cloves fresh garlic, sliced (optional)
1 tsp pickling spices (optional)
Instructions
- Wash the banana peppers thoroughly and slice into rings.
- In a saucepan, combine apple cider vinegar, water, honey and salt and bring to a simmer.
- Meanwhile, pack sliced banana peppers and optional pickling spice and sliced garlic into clean, quart-sized canning jar, leaving some space at the top. Pour the hot brine over the peppers, ensuring they are fully submerged, and leave about 1/2 inch of headspace at the top of each jar.
- Screw on the jar’s lid and allow to cool to room temperature before transferring to the refrigerator. Your pickled peppers are best when left to marinate for a week or so, but they can be ready to eat within a day or two if you’re in a hurry.
Notes
This is a short-term “refrigerator pickling” method. You can also choose to water bath can these to make them shelf stable and longer lasting.
These should last in the refrigerator for a month or more. I recently found an old jar of last year’s refrigerator pickled banana peppers that was still totally fine.
Your peppers will last much longer if you remove as much air from the jar as possible. I highly recommend investing in a vacuum sealer gadget designed to pull the air out of mason jars. I own, love and frequently use this one.
Don’t throw away the brine when your peppers are gone! The leftover ACV brine works well as a chicken marinade or addition to a salad dressing.
