Pickled Banana Peppers

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Yields 1 small mason jar, hot and sweet!

half dozen fresh, small, banana peppers

1-2 fresh, red chiles

1/2 cup apple cider vinegar

1 cup white vinegar

1 TB sugar

1/2 tsp salt

1 tsp peppercorns

1 tsp fennel seeds or mustard seeds

1/2 tsp additional, dried chili flakes (optional)

1 small mason jar

-Toss all the ingredients except for the peppers into a small pot and bring to a simmer to dissolve and infuse.

-Cram the peppers into the mason jar, being sure they don’t stick out of the top, and pour the hot steeped liquid over top. Make sure the liquid covers the peppers.

-Twist on the lid, leave out at room temperature for at least 24 hours, then keep refrigerated for use.

Enjoy.

From nothymetowaste.com