| This recipe is liked by 0 person(s). |
Pickled Banana Peppers
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: Mosquito Supper Club
| 1/2 pound (225 g) | banana peppers |
| 2 1/2 cups (600 ml) | cane vinegar, preferably Steen’s (see Resources), or apple cider vinegar or white vinegar |
| 1/4 cup (50 g) | raw unrefined sugar |
| 2 tablespoons | plus |
| 2 teaspoons | kosher salt |
| 1 | bay leaf, (see Note) |
Slice the banana peppers into rings or leave them whole. Pack them into a clean 1-quart (1 L) jar.
In a small saucepan, combine the vinegar, sugar, salt, bay leaf, and Vi cup (120 ml) water and bring to a boil over medium-high heat.
Pour the hot liquid into the jar over the peppers, making sure all the peppers are covered. Let cool, then seal the jar and store in the refrigerator for up to 1 year. You can eat them immediately or wait longer for the peppers to really absorb the vinegary flavor.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.