Tag Archives: pickles

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.

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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.

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Refrigerator Pickled Banana Peppers Recipe

ingredients

– 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)

instructions

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.

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

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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.

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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)

You may also like:
Canning Basics
Quick Pickled Red Onions
Spicy Pickled Okra
Canning Tomatoes
Canning Sand Pears
Pickled Peppers, Part 1
Harris’ Grandmother’s Pickles

Until Next Time

Quick Pickled Green Beans

I haven’t pickled anything in a little bit, but when Marc and Anna Jo brought me these beautiful beans, I knew they were destined for a jar.

Home Grown Dragon Beans and Wax Beans | Oysters & Pearls

The purple beans are Dragon Beans, and the others are Wax Beans.  They are beautiful and delicious.  As food should be.

Home Grown Dragon Beans and Wax Beans, Foraged Wild Garlic and Homegrown Onions for Pickling | Oysters & Pearls

I didn’t want to bother with processing these, since I only had enough for one large and one half-pint jar, so these are refrigerator pickles.  And the recipe is improvised.  But they were zesty, snappy, crisp and tasty.

Quick Refrigerator Pickled Green Beans

brine ingredients
increase amount of pickling brine to accommodate your jars of beans. consider this a general ratio.

per jar
– fresh green beans, cleaned and cut to desired length
– 1 large garlic clove, cut in half (or two small, lightly crushed)
– 1 small onion, quartered

for the brine
-1 cup water
– 1 cup apple cider vinegar
– 1/4 cup sugar
– 1 tablespoon whole dill seeds
– 1 tablespoon dried red pepper flakes
– 1 bay leaf
– 1 1/2 tablespoons salt

instructions

Sanitize jar in dishwasher or in a pot of boiling water.  Pack jar with cleaned and cut green beans, onion, garlic, and bay leaf.  Bring the rest of the ingredients to a boil in a pot.  Simmer for two minutes or so, then pour over beans in the jar.  Cool, uncovered, until room temperature.  Place lid on jar and refrigerate.

Pickles will be ready to eat in 24 hours, if you can wait that long.

Zesty Quick Pickled Green Beans | Oysters & Pearls

I think I made it approximately 20 hours before I had to try them.  They are everything I like in a pickle: a little spicy, very crunchy, and very pickled.  In hindsight, there was no point in processing these anyway, because they aren’t going to last very long at all.

Zesty Quick Pickled Dilly Beans | Oysters & Pearls

Guy Clarke once said: “There are two things in this world money can’t buy: that’s true love and home grown tomatoes.”

I would argue that home grown green beans, garlic, and onions fall into that category as well.

Zesty Quick Pickled Green Beans Recipe | Oysters & Pearls

Until Next Time

Quick Pickled Red Onions

I have a confession to make.

When Wheat is out of town or unavailable for supper, I revert to single-girl eating.   I usually end up making sushi bowls.  I don’t even necessarily have to have to seared tuna.  Really, sushi rice, veggies, some yum yum sauce, and lots of sriracha is the perfect meal in a bowl for a gal like me.

The past few times I’ve made them though, their deliciousness has been increased by a factor of approximately 1,000 due to the addition of pickled red onions. Plus, it makes them way prettier.

So while this isn’t a recipe for whole meal, or even a whole entree, these pickled onions are oh so good on oh so many things that I highly recommend you go ahead and make them and pop them in the fridge.

Double Red Onion and Heartwood Forge Knife | Oysters & Pearls

You can start by slicing up red onions.  Attempt to slice them into paper thin half moons.  This process is made easier with a super sharp Heartwood Forge knife.  :)

Heartwood Forge Knife and Double Red Onion | Oysters & Pearls

This recipe is for one red onion, but I scaled it up to three red onions and a Hugh Jass pickle jar. Because I’m telling you, I officially now eat them on anything.  Most recently, thrown on top of a homemade pizza after I pulled it from the oven.  Try them on hot dogs, too.  And salads.  And have I mentioned sushi bowls?

Jar Packed with Thinly Sliced Red Onions for Quick Pickling | Oysters & Pearls

Homemade Quick Pickled Red Onions

ingredients

– 1 red onion, cut in half and sliced thinly
– 1/2 cup rice wine vinegar (may substitute apple cider or white vinegar)
– 1 tablespoon sugar
– 2 teaspoons Kosher salt

instructions

Slice the onion into paper thin half-moons and pack them tightly into a glass jar.  Mix vinegar, salt, and sugar together in a small sauce pan and bring to a boil.  Carefully pour the hot vinegar mixture over the onions.  Allow to cool to room temperature and place in the refrigerator.

Will keep for 2 to 3 weeks.

Recipe for Quick Pickled Red Onions | Oysters & Pearls

I suppose you could go to all the trouble of canning these, but what’s the point?  You’ll eat them in no time flat, and red onions are pretty much available all year round, and they take approximately 10 minutes to make.  Have I convinced you to make them yet?

Quick Pickled Red Onion Recipe | Oysters & Pearls

Not only are they Heaven-on-Earth for a pickle-lovin’ gal like myself, but they are also a lovely and colorful addition to whatever you choose to add them to, and take on more and more color the longer they sit.

Beautiful Quick Pickled Red Onions | Oysters & Pearls

I’m pretty sure the list of food items that these quick pickled red onions would enhance is endless, but here is a more comprehensive list off the top of my head: on sandwiches, hot dogs, pizza, sushi, sushi bowls, salads, chicken salad, ice cream? Ice cream.  With fried chicken, in pasta salad, in potato saladtangy shrimp saladmacaroni salad, chopped as a relish, on oysters, in salsa, on burgers, on tacos, with a fork… Anything I missed?

Basically, you shouldn’t even be reading anymore.  You should be at the market deciding whether you need 3 onions or twenty, or frantically slicing the onions you already have in your kitchen.

Until Next Time