EASY Pickled Banana Peppers recipe (no canning needed!)

Perfect pickled peppers every time! This is a QUICK and EASY recipe for refrigerator pickled peppers recipe. These peppers are crispy, sweet, tangy with a little spicy kick!

We found this recipe at Homestead and Chill, see link to recipe below.
https://homesteadandchill.com/refrigerator-pickled-peppers-recipe/

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hey everyone it’s keith from home right today it’s all about banana peppers so let’s harvest them and then i’ve got a fantastic recipe that we’ve been doing for the last two years let’s get these i’ll bring it inside and show you what we can do you ready there daisy yeah banana peppers let’s cut them what do you think time to go inside i’ll go make banana peppers let’s go baby come on let’s get going on making the refrigerated pickled pepper recipe that we found this recipe on homesteadinchill.com and i’ll put that link down below in the description box but the first thing we got to do is get going on making the brine we’re going to start with two cups of water that’s in the pot right here add two more cups of white distilled vinegar two tablespoons of sea salt two tablespoons of sugar then just a dash of the celery seed bring that to a rolling boil then take it off let it cool down to room temperature while we’re waiting on the brine let’s prep the peppers and the jars so all the jars have been sterilized they’re clean and now we’re just going to add some fresh dill probably about a good sprig into each one of these jars doesn’t have to be exact just close and then rough chop up some garlic probably about one one and a half cloves per jar that we’re putting in and then the last thing we’ve got to add here is the peppercorns we’re going to just put a dozen whole peppercorns into each jar or a dozen-ish once again does not need to be exact just in the range for the peppers what we’re going to do is if you’ve got a longer stem we’re just going to cut off some of that stem and then put some 2 inch slits kind of randomly around the pepper and then just get them into the jar we’ll just keep doing that until we stuff these jars full you can use a lot of different peppers for this we’ve had a lot of success um and really love even green bell peppers cut up in there they stay crunchy quite quite a long time um done jalapenos and so these are all just bananas and what i’m gonna do is i’ve got some red cayenne so i want a little bit of heat so into a couple of the jars i’m just going to add them just to help add a little bit of spice to them so the jars are prepped we kind of stuffed them as best as we could now what we’re going to do is go grab that brine that’s down to room temperature and slowly start to add that into the jars we’re going to now slowly add the brine into the peppers here until you’re about quarter to half inch from the top and what you should start to see is some small bubbles forming as the peppers are absorbing this brine so what we’re going to do is fill it up there to just the bottom part of where the the jar is there of the the screw part of it and then let that sit for about five minutes and then we’ll just top it off with the rest of the brine and get ourselves to where we’re about a quarter inch from the top of the jar these will last in the fridge for up to six months time to get these into the fridge all right so let’s pull out one that we made just about two weeks ago this one here is from the third today’s the 20th so close enough and this one is a little bit of mix of both jalapenos and banana peppers all right so here’s the one from almost two weeks ago let’s see how they taste i love this stuff we’ll go with a banana pepper first wow you get the crunch and you got the dill going on like a pickle but man it’s full of flavor almost like how you if you bit into like a jalapeno pepper it’s really good you got put those i don’t care you put them on a sandwich you can do whatever you want with them but man i could just sit there and eat them now i do there’s a little bit of kick in those because i got the jalapenos in here too so we’ll do a jalapeno now okay tons of juice by putting those little cuts into the peppers really really good super crunchy and a good kick especially on the jalapeno so absolutely i love this thanks guys so much for watching and we’ll see you next time have a great day