Refrigerator Pickled Banana Or Hot Peppers Recipes

QUICK AND EASY REFRIGERATED PICKLED BANANA PEPPERS

Steps:

• Prepare the peppers by washing them and trimming of the top where the stem is. Slice the peppers in to 1/4 inch rounds. Put the peppers into clean canning jars. Divide the garlic evenly among the jars and just drop it in.
• Bring the water to a boil. Remove it from the heat and add the vinegar and spices (including salt) and stir until the salt dissolves. Pour the hot liquid over the peppers in the jar, covering the peppers. Add a lid to the jar and refrigerate for at least 2 days before eating. These will stay good in the fridge for a few months.

REFRIGERATOR PICKLED BANANA OR HOT PEPPERS

Steps:

• 1. This is my all purpose pepper brine. I pickle peppers as I see enough in the garden. I may do a qt of banana and a pint each of jalapeno and serrano. How far this brine will go depends on how tightly you've packed the peppers. It's easy enough to make more if you need more for what you have. 2 qts is just a general guideline.
• 2. Wash peppers, remove stems, and make 3 or 4 slits in each one. Pack into jars. Add one whole garlic clove to each jar.
• 3. Place vinegar, water, sugar and salt in a saucepan and bring to a good boil. We like our peppers a little soft, sort of like the pepperoncini peppers you buy. To get them soft, pour the boiling mixture over them. If you want more crispy peppers, cool it first.
• 4. Your peppers will release air and the level of the brine may go down. Top off with more brine and put on the tops.
• 5. Once jars are cool store in the refrigerator. Try to wait at least 10 days before eating.