Is your summer garden bursting with peppers? Brought home a bunch of banana peppers from the farmers market? I’ve got the recipe for you!
If you are a newbie gardener, or just want an ego boost for your gardening skills, plant peppers! Every garden we’ve planted has had peppers and the pepper plants are always bursting with plenty to pick. Even in our hydroponic gardens in years past, we’ve had more than we knew what to do with. Bell peppers and jalapeño peppers are our go-to choice for pepper plants. This year, my mother-in-law planted banana peppers for us and we’ve had so many to eat!
Grilling them and throwing them in with other veggies at meals has been our go-to method for using them up. Then I got the idea to pickle them while making a batch of quick pickles (recipe for that coming soon). Turns out the same method I use to make homemade pickles worked perfectly for the banana peppers, too.
They are so quick to make, this video is practically in real time:
These are delicious to snack on by themselves, but also fantastic on sandwiches, tossed in salads, or thrown on top of nachos or pizza!
Pickled Banana Peppers
- 8 banana peppers
- 1½ tsp sugar
- 1½ tsp salt
- ¼ tsp black pepper
- 3 garlic cloves minced
- ¼ cup white vinegar
Slice and remove the seeds from the banana peppers.
In a mixing bowl, whisk together sugar, salt, black pepper, garlic, and vinegar.
Add sliced banana peppers to the spice / vinegar mixture and stir to thoroughly coat the peppers.
Serve immediately or chill in the refrigerator until ready to use.