Peppers grow fast—and produce plenty. But I don't cook with them fresh very often. Instead, I've made jar after jar of super quick and easy pickled peppers this summer.
Quick Pickled Peppers
For the Brine:
4 cups water
2 cups white vinegar
1/2 cup non-iodized salt
Stir all ingredients together in a large saucepan. Bring to a boil, stirring occasionally. Once the salt has dissolved, remove the brine from the heat and set aside.
To fill four pint-sized jars, slice approximately one pound of jalapeno or banana peppers. Fill the clean jars with the sliced peppers. If you'd like, throw in a clove of garlic with the jalapenos for a little extra flavor.
Carefully cover the sliced peppers with brine, leaving about 1/2 inch headspace at the top of the jar. Top jars with lids, and store in the refrigerator for up to a month. The pickled peppers will have their best flavor after about one week in the fridge.
The whole process, from harvest to fridge, will take about twenty minutes!