Pickled hot banana peppers… yumm. They pretty much make everything taste better.
3 garlic cloves
1 1/2 cup white balsamic vinegar (or other white vinegar)
1/2 cup apple cider vinegar
1/2 cup water
1/3 cup high quality sugar (evaporated cane, coconut, etc)
1 tsp whole peppercorns
1/2 tsp mustard seeds
1 large sterilized glass jar w/ a lid
If you like spicy pepper, then you want to leaves those seeds in!
thin as you want… we went for about 1/2 inch rings
Most seeds will remain in the rings as you cut… the more you have, the more spicy it’ll be! 🙂
Place all pepper slices in a large glass jar (they shouldn’t fill it completely- aim for about 2/3 full)
Roughly chop garlic cloves (in half or even whole is fine if you like)
Toss in the jar with the peppers
In a small sauce pan, heat both vinegars and all remaining ingredients over a medium-high heat
Then remove from heat and let cool slightly before pouring it into the jar
Once the liquid has cooled a bit, pour it directly over the peppers and garlic cloves
Scrape all of the seeds and goodies into the jar, as well!
The jar should be mostly full, but not all the way to top… leave a wee space at the top 🙂
Let the liquid cool to room temp before placing the lid on the jar
You want the jar to be room temp before sealing it and placing it
in the refrigerator or else the glass may break- no bueno 🙂
We like to set it aside somewhere and forget about it for a
few hours… that way it’s not tempting us to get antsy!
Let it stay sealed in the fridge for at least three full days before you open- the longer it sits,
the better it will be, but if you’re anything like me, three days is about your max for waiting 😉
After three days, you can eat them as you please!
These will stay good for a very long time in there, but I highly doubt they’ll last long!
You’ll notice the longer they marinade, the lighter their color will be…
they’ll also become slightly sweeter with time 🙂
These little peppers are yummy on nearly everything- eggs, sandwiches, tacos, pizza- whatever!