Got peppers? How about making your own from-scratch pickled banana peppers?

I haven’t seen my counter tops in weeks.

So that might be a teensy bit of an exaggeration. But between my neighbor Charlie and his Cadillac-sized zucchinis and our friends Craig and Kelly… my counters have been covered in garden produce. Not that I’m complaining or anything. 🙂

From our friends garden I was given a bunch of these greenish yellowish peppers.

So I did a little Google search to find out exactly what kind of peppers these were. I came back only as confused. They may be banana peppers they may be Hungarian wax {maybe a little of each?}. Luckily either can be used in this method, the Hungarian Wax being the spicier option which is what we prefer. I took a sampling of one and they were a smidgen spicy but nothing like a jalapeno.

So yeah I guess these from-scratch pickled banana peppers that are genuinely pickled Hungarian wax? Maybe both? Honestly simply use whichever you like or have growing in your garden this summer. And if you’re like me and can’t genuinely tell the difference simply throw them both together and have a mixed batch.

To Make These Pickled Banana Peppers Set out:

Banana or Hungarian Wax peppers
garlic
distilled white vinegar
water
salt
sugar

Start by washing, drying and slicing 1 pound of banana or {Hungarian wax} peppers. I didn’t have a full pound so I simply adjusted the amounts. However I’ve given the full recipe in the printable at the end of this post.

Throw a smashed and peeled garlic clove into a jar.

At first I couldn’t find a jar to hold this batch so that’s why you see two smaller jars. I split large garlic clove in half and put one half in each jar. Moments later I found the jar {behind my coffee mugs} so I added them to the larger jar. Clearly I need to reorganize my cupboards.

Add the sliced peppers to the jar with the garlic.

In a medium pot add in 3 cups of vinegar plus two cups of water.

Measure and add in two tablespoons of kosher salt and one tablespoon sugar.

Bring it to a boil, stirring until the sugar and salt have dissolved then remove off of the heat. For crisp pepper rings allow the pickling liquids to cool before pouring over top.

Once cooled, pour the liquids over top of the pepper slices. Wouldn’t you know it was at this point that I found the larger jar so I simply combined the two smaller jars into the larger one.

That’s all folks!

At this point they still are little on the green side, but as they sit in the fridge they will turn that familiar yellow color and get even more memorable.

A REGULAR HERE these kitchen-made pickled banana peppers! Sweet and spicy and dependable on top of pizza, salads, hot dogs… straight out of the jar with a fork. Truly, the list goes on. Now go on and get your pickled-pepper-on.

Simply like my pickled jalapeno recipe (those are them, pictured in the background) I would treat this jar as you would refrigerator pickles and will lose their pungency and heat as the jarred peppers become past their prime.