Quick Pickled Hot Banana Peppers and Onions
Tangy refrigerator pickles with sliced hot banana peppers, onions, and warm spices. Mustard and coriander seeds add complexity to the vinegar brine. Ready to eat after one day of chilling. Keeps for several weeks refrigerated.
Ingredients
- 1 cup onion, sliced
- 1 ½ cups hot banana peppers, slicedmild banana peppers1:1
removes spice, maintains texture
- 3 cloves garlic, sliced into slivers
- 1 bay leaf bay leaf, whole
- ¼ tsp mustard seeds, whole
- ¼ tsp coriander seeds, whole
- ½ tsp black peppercorns, whole
- 1 tbsp pickling salt, granulatedkosher salt1:1
coarser grain; may cloud brine slightly
- 1 cup water, room temperature
- 1 cup white distilled vinegar, 5% acidityapple cider vinegar1:1
adds slight sweetness
Instructions
- 1
Add onion, peppers, garlic, bay leaf, mustard seeds, coriander seeds, and black peppercorns to a jar
- 2
Combine water, vinegar, and salt in a small saucepan and bring to a boil
- 3
Pour the hot brine over the vegetables and spices in the jar
- 4
Let the jar cool to room temperature
- 5
Seal with the lid and refrigerate
- 6
Wait at least one day before serving for optimal flavor
Tips
Use vinegar labeled with 5% acidity for proper pickling
Flavor develops and improves after one day; tastes best between day 1 and week 2
Good to Know
Refrigerate in sealed jar. Keeps up to several weeks.
Prepare up to 1 week in advance; flavor peaks between day 1 and week 2.
Use as a condiment, side dish, or addition to salads and sandwiches. Serve chilled.
Common Mistakes
Use vinegar below 5% acidity to avoid weak preservation and off flavors
Skip cooling to room temperature to avoid seal failure and food safety issues
Substitutions
removes spice, maintains texture