I combined tips from two recipes and spinkled in a few random alterations to make a delicious jar of pickled banana + jalapeno peppers. One recipe came from my Pensacola friends Steph + Bruce and the other came from The Hip Girl’s Guide to Homemaking, which has some awesome tips on fridge pickling so check it out! I found the link through Mercedes– thanks girl! <3
The typical ratio for a standard up-cycled spaghetti jar of pickled peppers is 1 cup of water to 1 cup of white vinegar. But I was so excited to make them NOW (patience is a virtue I lack) that I decided to use the vinegar I had on hand. My 1 cup of vinegar consisted of 3/4 cup of rice vinegar (aka sushi vinegar) and 1/4 cup of white balsamic vinegar. Both were pretty fragrant and wound up infusing a ton of flavor into the peppers!