Refrigerator Pickled Banana Peppers

Yep, more pickles.  This recipe is perfect for those of you with a glut of banana peppers, whether you grew them yourself or you have a generous friend or farmer.


I like pickled banana peppers on lots of things.  Like pizza, for instance.  Sandwiches.  On top of green salads.  Inside mayo-based salads.  With a fork.  I imagine that you can come up with some creative uses for these guys.


Refrigerator Pickled Banana Peppers Recipe


- 1 pound banana peppers
- 3 cups vinegar (5% acidity, can be white or apple cider)
- 2 cups water
- 2 tablespoons Kosher salt
- 1 tablespoon sugar
- 2 garlic cloves
- 2 peppers, sliced length-wise (optional)


Slice banana peppers into thin rings.  Remove seeds and ribs, if desired.  Even though banana peppers are not very hot, I still highly recommend wearing gloves for this step.  Not based on experience or anything…

Fill mason jar to the top with pepper rings and add garlic cloves and peppers to the jar.  I used serrano peppers because that’s what we had that day, but choose your pepper according to how hot you like your pickled peppers.  Or leave them out altogether.

In a saucepan, heat the vinegar, water, salt, and sugar and stir until dissolved.  Bring it to a boil and pour into the jar over the peppers.  Let cool a bit, tighten lid on the jar, and let cool completely.  Once the jar is room temperature, put in the refrigerator.  Hold yourself back for at least 24 hours before eating.


Refrigerator pickles stay good for up to 3 months, but I doubt they make it that long.


Let’s say you have way more than a pound of peppers.  If you’d like to can them so that they’re shelf stable, follow my Simple Canning Instructions and process the jars of banana peppers in boiling water for 10 minutes.  Pickles processed properly will last in a cool dark place for up to a year.  If they look funny, toss them.  Botulism ain’t no joke.


What’s your favorite way to use pickled banana peppers?  I’m always up for a new way of incorporating pickles into my every day meals.

Shop this post:
jars (these are pretty: Ball Jar Heritage Collection Pint Jars with Lids and Bands, Set of 6
beginner canning tools set (Norpro 6 Piece Canning Set)
my grandparents’ antique enamel kitchen table (similar)

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Meet June!

And here’s our exciting news of the week… we got a new puppy!  She is a six-week old French Brittany pup and her name is June (or Juin, in French).  She is adorable and spunky and pretty gosh darn feisty, and we are already completely smitten with her!  I’d like to disclaim by making a note that she moves too fast to get a good picture!  Once she got comfortable, she played and played, chased Harold and Wallace and our feet, and then retired to her new crate.

Six Week Old French Brittany Pup | Oysters & Pearls Juin, French Brittany Pup | Oysters & Pearls Wheat and Juin the French Brittany, At Six Weeks Old | Oysters & Pearls Juin the French Britt | Oysters & Pearls Juin, French Brittany Pup | Oysters & Pearls Juin, French Brittany Pup | Oysters & Pearls Juin the French Brittany's First Collar | Oysters & PearlsAnd because there is absolutely nothing cuter in this world than puppy hops, here you go:

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Summer Shrimp Pasta

More food!  I haven’t posted this many recipes in ages.  But like I said last week, I have been cooking a lot because we have had a plethora of summer veggies at our fingertips.  This dish was an easy, impulsive way to use some fresh Hopkins Farms cherry tomatoes, homegrown basil, and fresh gulf shrimp from our local Dixie Dandy.  It was light and full of flavor and a real winner in my book because it took approximately 15 minutes from start to finish.


Since it was something I just threw together, I hadn’t planned on taking any pictures, so all I’ve got are pictures of the finished product.  Rest easy though – I promise, it’s a piece of cake.  Just please excuse my imprecise measurements, and take that as creative license to alter them however you’d like.


Summer Shrimp Pasta Recipe
serves 4


- half a box angel hair pasta
- 1 pint fresh cherry tomatoes
- 1/2 cup olive oil
- 1 pound fresh gulf shrimp, peeled
- 1 glass dry white wine – maybe 1/4 to 1/2 cup? (plus another for you to drink)
- 1 small jar capers and their juice
- salt and pepper, to taste
- 1 large bunch fresh basil


Heat a large cast iron skillet to medium heat and put cherry tomatoes in (without any oil).  Allow them to cook, stirring occasionally, until they start to char a bit and burst.  In the meantime, cook pasta according to package directions.

At that point, turn the skillet down a bit and add the oil, white wine, and shrimp.  This part may get dicey.  Stir often and allow shrimp to cook through.  Add the cooked and drained noodles to the skillet, along with the entire jar of capers and their juice.  Toss and transfer to a serving bowl.  Toss with salt and pepper and fresh basil and serve immediately.


The entire process should take no more than 15 minutes from start to finish, making it the perfect meal, in my opinion.  You could add some spinach or something to make it even more complete, but this is just a perfect summer dish to me.  And a lesson in why you should always keep a jar of capers in the fridge.


Bon appétit!

Shop this post:
farm style table (Southern Restoration Furniture)
wooden salad bowl (antique – similar)
local seafood market (Dixie Dandy)

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