Enjoy these fun recipes!

Quick pickled peppers

Jalapeno or Banana Pepper

6-7 medium sized peppers (or as many as you can fit in your jar)

1:1 vinegar to water 

1 T salt per cup of vinegar

can add sliced garlic, chopped parsley stems, black peppercorns...

Heat the brine and seasonings til boiling.

Slice the peppers into rounds (thin or thick, your choice). Remove the center (seed and pith) of the rounds or leave.

Pack the jar of your choice with sliced peppers and other fresh ingredients (like parsley stems).

Pour brine over the top of the peppers in jar of choice. Leave 1/2 inch of space at the top of the jar.

Let cool at room temp and store in the refrigerator. 

When you run out, keep the brine and keep adding peppers to it. Lasts for weeks!

Tip: pack the jar with peppers and fill the jar with water. Pour the water into a measuring cup to see how much brine you need so you don't make too much or too little. The amount of peppers you have really doesn't matter, the recipe is easy to adjust.