What I Made: Icebox Pickled Banana Peppers

Do you ever long for a recipe where you mix all the ingredients and then forget about it in the fridge for a while?  These icebox pickled banana peppers are for you.  Great on salads, sandwiches, and pizzas, this is a six ingredient recipe for pickled peppers that are not too hot, but with the right amount of bite. The flavor develops with time in the chiller, so don’t worry about using them all at once.

Slice up peppers to your desired thickness and mince a clove of garlic. Dump them into a glass jar with a tight fitting lid.  In a pan, heat water and vinegar, and heat just until sugar and salt are dissolved. Pour liquid over peppers and garlic and after the jar has cooled, chill in the fridge for at least 24 hours.


Pickled peppers pre-refrigeration.



Icebox Pickled Banana Peppers, via Cucina Kristina


1/2 pound banana peppers
1 1/2 cups white vinegar
1 cup water
1 tablespoon salt
1/2 tablespoon sugar
1 garlic clove


1. Slice peppers to desired width. Add to jar with tight fitting lid.
2. Mince garlic and add to jar.
3. Heat vinegar, water, salt, and sugar until crystals are completely dissolved.
4. Pour liquid into jar and once cooled, chill in the fridge for at least 24 hours before use. Can be kept for many months.


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