Become a Better Spicy pickled banana peppers in 4 days! This post may contain affiliate links.
Pickled Peppers to enjoy all winter long! Make these easy, delicious Pickled Peppers with fresh garden peppers – then enjoy all winter long! We love seeing what you made! Our recipe below used 12 cups of sliced peppers and a corresponding amount of brine to yield 4 quarts of pickled peppers. Just cut back on the brine ingredients if you are processing fewer peppers. Slice all of the peppers and onions and mix together with the garlic in a large bowl.
Press into four sterilized quart-sized mason jars. Heat all of the brine ingredients in a large sauce pan and boil for five minutes. Cover each tightly, and boil jars for ten minutes in a hot water bath to seal, or refrigerate and eat within one month. Please leave a review and rating letting us know how you liked this recipe! Disclosure: This post contains affiliate links. Martha is part of the husband-wife team that creates A Family Feast.
She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Notify me of followup comments via e-mail.
You can also subscribe without commenting. This site uses Akismet to reduce spam. Learn how your comment data is processed. My husband made them and we omitted the anise since we didn’t have any. But, I like that you combined these unique spices for a truly awesome combination. I made veggie quesadillas specifically to try these peppers out and enjoyed every bit. I’m going to print and save for my gardening peppers for years to come.