Pickled banana peppers (second batch) by Rebecca. This was 32 peppers harvested off of 3 plants, chopped up into rings, stuffed into jars and submerged in a garlic and vinegar brine. It really was that easy!
And we are going get right to the recipe because we don't like it when you have to scroll forever to find it either!
~2 1/2 cups water
~2 1/2 cups white vinegar
~2 tsp sea salt (or Pickering salt)
~4 tsp minced garlic
~ pepper to taste
~red pepper flakes to taste
*boil brine and then reduce to simmer for 5 minutes. Poor into pepper filled jars and then place lids and rings on jars, hand tightening
*this is a refrigerate recipe, no hot water bath required, simply store in the fridge. After a few weeks, they will be ready to dig into it!
Will keep for many months unopened!
We are so happy you have decided to try this recipe!
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