At my day job there’s a man who regularly brings my coworkers and me produce fresh from his garden. At first he brought tomatoes that I turned into soup. Most recently he brought us more banana peppers and green chilis than I knew what to do with.
Luckily I have a pepper-obsessed father who had a birthday coming up. At first I offered to just give my dad the peppers fresh as they were. He seemed nonplussed. Then I thought to his other culinary love, pickled/funky things and offered to pickle the peppers for him. He got very excited. So one trip to the store scouring for Mason jars later and here we are. Be warned, these pickles are not for the faint of heart.
- 1 lb banana peppers, green chilis, or any pepper you like, sliced
- 3 cups apple cider vinegar
- 1 1/2 cup water
- 1 cup sugar
- 3 cloves garlic, sliced
- 1/2 tsp salt
- 1/2 tsp black pepper
Combine every ingredient except for the peppers into a medium saucepan and bring to a boil over high heat. Once boiling add the peppers and allow to continue to boil for five minutes. Remove the peppers from the liquid and place into either a 32 oz or split between two 12 oz mason jars, cover with liquid leaving a 1/2 inch gap between the top of the liquid and lid of the jar, and seal tightly.