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!
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.
Aside from the bowl-o-peppers, I added a few other flavor-enhancers into the jar: 1 large clove of garlic (minced), 2 tbsp of diced red onion, 2 tsp of dried oregano, 1/4 tsp of dried dill, 1-2 tsp of kosher salt, and a few coriander seeds. Feel free to mix and match your favorite herbs and spices… and by all means, use up what you have on hand! The entire process takes about 5-10 minutes to prep and just a few hours of cooling time.
Thinking of trying your hand at fridge pickling?
The steps are easy as 1-2-3 [ 4-5-6 ]
1. Thoroughly clean an old spaghetti sauce jar.
2. Slice peppers or other veggies and fill jar.
3. Bring 1 cup of water + 1 cup vinegar to a boil.
4. Season and reduce to simmer for about a minute.
5. Pour into jar and allow to cool to room temperature.
6. Cover with the lid and relocate to the back of your fridge to marinate.
That’s it! <3
You can dig in after a few hours, the next day, or even a week later!
Just make sure you keep them refrigerated b/c these are fridge-friendly + not pantry-friendly.