Easy Pickled Banana Peppers are very simple to make but provide huge flavor to any sandwich, salad or dinner. Slightly spicy and naturally slightly sweet, they are delicious with tuna or with a Mississippi Pot Roast.
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It’s time for my book recommendations!
I’m slowly making my way through all of Agatha Christie’s books. She is such an amazing literary figure that I feel I should reach a point in my life where I have read her entire catalogue. Not to mention they are all very quick reads, so it doesn’t even feel like a very huge goal. I just slip them in between other books I want to read. Here are a few of my favorites so far:
Recently a client gifted me with a large bag full of banana peppers. She didn’t really know what they were or what to do with them, so she thought I might find them useful.
I will take free product at any and all times of the year. Send it my way! I will figure out a way to make it useful.
But I really didn’t need to think that hard when I got these banana peppers. Before I even left her house I was thinking, “Pickled Banana Peppers!!”
You might be familiar with the Italian pickled condiment known as Pepperoncinis. And you might actually think that Pickled Banana Peppers and Pepperoncinis are the same thing with different names. I did for a long time. But I was wrong.
It’s an easy mistake to make. While the fresh peppers look different enough to tell them apart, pickled Banana Peppers and Pepperoncinis are almost identical in look and taste.
They are both very mild on the heat scale, and they both have a lovely greenish yellow color when fresh. When pickled they turn this beautiful, bright yellow, and if you ask me, they have a slightly sweet after taste even though I don’t use any sweetener in this brine.
Why did my garlic turn green?
See that green garlic clove in the picture up there? That’s completely and 100% fine and would be ok to eat. It’s simply a chemical reaction from the natural sulfur in the garlic reacting with trace amounts of copper found in a normal water supply.
In fact, in some parts of the world they prepare garlic specifically so that it will turn this green-blue color and then serve it to celebrate the New Year.
The age of the garlic and the region in which it’s grown will affect this chemical reaction too. So, it may or may not happen to your garlic, but if it does, it’s nothing to worry about!!
I put this stuff on everything from salads to sandwiches to pot roasts. In fact, it’s one of the few ingredients in a Mississippi Pot Roast… which I’m now realizing I do not have a recipe for up on the website… I’m on it!
What is your favorite way to use Pickled Banana Peppers? Tell me in the comments!
Here some other recipes you may like:
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