1/2 cup Apple Cider Vinegar
1/2 cup water
1 Tbl Red Stick Signature Pickling Spice
2 tsp salt
2 Tbl sugar
1 cup banana peppers, sliced

We at Red Stick Spice LOVE quick-pickled veggies. This recipe is a must. Pros: Lasts up to a week in the fridge. Is delicious on everything including our Chicago-ish Dog. Cons: There’s never enough quick-pickled peppers!


1.Bring the apple cider vinegar and water to a simmer.
2.Add in the pickling blend, salt and sugar. Stir to dissolve.
3.Remove from heat and pour over the banana peppers in a bowl or jar. Let pickle for 30 minutes.

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