Pickled Banana Peppers - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Pickled Banana Peppers

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    NEWSLETTERS

    Pickled Banana Peppers
    Metro Bis in Simsbury is Chris Prosperi's restaurant.

    • 12 large banana peppers sliced thin
    • 2 cups white vinegar
    • 1/2 cup sugar
    • 1 tablespoon kosher salt
    • 2 cloves garlic
    • 1 tablespoon coriander seed
    • 1 tablespoon mustard seed
    • 2 each bay leaves

    Place the sliced banana peppers in glass mason jars (1 or 2 depending on the size of the jar). Then in a medium sized sauce pan add the vinegar, sugar, salt, coriander, mustard seed and bay leaves. Bring to a simmer and turn off the heat. Let sit until it cools slightly. Carefully pour over the peppers and let sit. When cool place the lid on the jar and place in the refrigerator for 2-3 days. Then they are ready to eat. Use tongs or a fork to get the peppers out.