1/2 cup Apple Cider Vinegar
1/2 cup water
1 Tbl Pickling Spice
2 tsp salt
2 Tbl sugar
1 heaping cup sliced banana peppers

Here at Red Stick Spice, we LOVE quick-pickled veggies. When you attend a class in our Teaching Kitchen, chances are you’ll see a recipe for Quick Pickled Onion or Quick Pickled Carrots on the menu. They just make for the best zingy accoutrement for so many cuisines. This recipe is a must. Let’s make a pros and cons list. Pros: Lasts up to a week in the fridge. Is delicious on everything. Including our Chicago-ish Dog. Cons: There are 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. Store in the refrigerator for up to 14 days.

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