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There’s something magical about the way a well placed splash of acidity can brighten up a whole dish.
And these pickled banana peppers are a great vehicle for taking so many meals from fine to OMG so good!
Banana peppers get their name from their resemblance to bananas. They’re long and yellow and sometimes curve in a crescent shape like a banana. But the similarities end there.
These peppers are mild, with basically no heat to speak of. Which makes them friendly for kids and folks who don’t tolerate spicy foods well.
I’m not much of gardener, being a city dweller with no yard to call my own, but my understanding is that banana peppers are pretty easy to grow and the plants are quite prolific.
Which is probably why I ended up with several of them in a farm box last week (probably the same reason the box had some zucchini—time for zucchini fritters).
I didn’t have an immediate use for them in their fresh form.
They’re fine stir-fried or sauteed and decent raw. But they can also be kind of boring.
So I turned to one of my favorite ways to prepare them, which has the added benefit of preserving them for later: pickling.
These quick refrigerator banana pepper pickles are ridiculously easy to make. (Much like this pickled rhubarb.)
It’s just a simple matter of slicing the peppers and removing most of the seeds, heating up some champagne vinegar, water, sugar, and salt (and spices if you want them), adding the peppers to a jar and pouring the brine mixture over the top.
Then you store them in the refrigerator until you want to use them.
Which will be pretty much all the time.
I love them on pizza (with my favorite pizza dough and pizza sauce). And they’re great on salads or in grain bowls (they’d be welcome in this corn and tomato farro salad) and on sandwiches (or these squash blossom quesadillas) or scattered over meat or fish.
These pickled banana peppers add a lovely bit of acidity to just about anything savory.
You’ll be glad to have these in your refrigerator.
- 1 3/4 cups banana peppers (from about 3-4 peppers), deseeded and sliced about 1/4-inch thick
- 3/4 cup champagne vinegar
- 1/3 cup water
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon coriander seeds (optional)
- 1/2 teaspoon fennel seeds (optional)
- Add the sliced banana peppers to a 1-pint mason jar or other sealable heat-safe container.
- Add the champagne vinegar, water, sugar, salt, coriander, and fennel (if using) to a small saucepan. Heat over medium heat until the sugar and salt have dissolved.
- Using a funnel, pour the brine mixture over the peppers into the jar to cover.
- Cover and refrigerate until ready to use.
Keeps in the refrigerator for at least a month.
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Coriander Seed, 95% organic, Whole , 1.12 oz
Frontier Fennel Seed, 16 Ounce
O, Vinegar Champagne, 10.1 oz
All-Clad 4211 Stainless Steel Tri-Ply Bonded Dishwasher Safe Saucier Pan / Cookware, 1-Quart, Silver
Lakatay Stainless Steel Funnel for Mason Jar with Handle for Regular and Wide Mouth Jars (Neck-4.5cm)
Ball Regular Mouth Mason Jars with Lids and Bands, 16-Ounces (4-Pack)
Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 134mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g