This quick, simple pickling recipe is great for storing fresh peppers of all kinds. Banana peppers are the perfect pepper for pickling, and the result is a crunchy, zingy snack or sandwich topper that will last weeks in the fridge. Try them on sandwiches, burritos, tacos, mixed into eggs, pizza, or on top of crackers with cheese!
INGREDIENTS
- 2 cups white vinegar (5%)
- 1 cup water
- 1 tablespoon pure salt (pickling salt)
- 1/2 tablespoon sugar (optional but recommended)
- 1 teaspoon mustard seed
- 1 teaspoon black peppercorn
- 1/2 teaspoon celery seed
- 3 cloves crushed garlic
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