A super easy way to use up some extra banana peppers is to pickle them! Perfect on sandwiches, hot dogs, and even pizza, this recipe is a cinch to throw together and ready to eat in only two days. No canning required!
2 lbs of banana peppers (16-20 peppers)
1-2 cloves of garlic, sliced
4 cups water
2 cups vinegar
2 tbsp kosher or other coarse salt
1 tsp celery seed
1 tsp peppercorns
½ tsp whole allspice (optional)
Wash peppers thoroughly, and cut off tops. Core and de-seed if desired. Slice into ¼” or ½” rounds, and pack into clean pint or quart canning jars. Add garlic to packed jars.
In a medium pan, combine water, vinegar, salt, celery seed, peppercorns, and allspice. Heat brine over medium flame, stirring regularly to dissolve the salt. Bring to a boil and turn off heat. Pour brine into packed jars, ensuring pepper slices are completely covered. Add lids and rings and hand-tighten. Allow jars to cool to room temperature, and place in refrigerator.
Pickled banana peppers are ready to enjoy in two days and will stay good in your fridge for months (not that they’ll last that long!)