Banana peppers have been all the rage at the Kumar household these past couple of months. We eat them in stir-fries, stuffed with cottage cheese, rolled in tortillas, and if that list wasn’t enough, it’s now moved onto pickling!

The thing about regular peppers for me is that I just find them so drab and boring. Sure, it plays a large part in the ‘forming’ of certain dishes, but for it to be a star, it just lacks something. Enter banana peppers. They are everything a pepper is, and a whole lot more. Spicy where it needs to be – pickled, added to salads and sandwiches; and mild enough to replace its coloured counterpart in a stir-fry or to stuff. They pack a punch without being unabashedly bold.

These pickled peppers pair very well with cheeses, in salads, and you can break up that mundane sandwich routine with a few of these popped in there.

Steeped in this flavourful brine, they take upwards of 24 hours to start pickling, and they sit well in the refrigerator for up to 3 months (they actually get better, with the flavours becoming more robust with time). If you plan to use hi-tech canning equipment, I’m told that it stays good for more than a year!

 

PICKLED BANANA PEPPERS
 
* Adapted from Cucina Kristina
Serves: Makes enough to fill a 370 g jar
Ingredients
  • 3 large banana peppers, sliced into ½ cm rounds
  • 1 clove of garlic, minced
  • ½ cup vinegar
  • ⅔ cup water
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 tsp black peppercorns
Method
  1. Place the sliced peppers, minced garlic and peppercorns in a clean glass jar.
  2. Add the vinegar, water, sugar, and salt to a saucepan and bring it to a slow simmer just enough to dissolve the salt and sugar crystals. Pour over the peppers, making sure they are completely immersed in the brine.
  3. Once slightly cooled, screw on the lid and refrigerate. Let it sit for at least 24 hours before eating. Can be stored refrigerated for up to 3 months.

 

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