Pickled Jalapeños and Banana Peppers

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the peppers. Slice banana peppers into thin rings and remove the seeds. Prepare jalapeños separately, keeping them whole or sliced as preferred.
   ▶ ≈0:00
2. 2
   Prepare the brine mixture. In a saucepan, combine distilled white vinegar, water, sugar, and salt. Bring to a boil. Meanwhile, thinly slice the garlic.
   ▶ ≈0:36
3. 3
   Pickle the jalapeños. Remove the brine from heat, add the jalapeños and garlic slices to the hot liquid. Let sit for 10 minutes to soften. Remove with a slotted spoon into clean jars.
   ▶ ≈1:00
4. 4
   Pickle the banana peppers. Return the brine to a boil, add the banana peppers and garlic slices. Let sit for 7 minutes (shorter time as they are more tender). Remove with a slotted spoon into jars.
   ▶ ≈1:25
5. 5
   Cool and store. Wait for the brine to cool to room temperature, then pour the cooled brine into the jars, ensuring all peppers are fully covered. Cap the jars and refrigerate.
   ▶ ≈1:51
6. 6
   Wait for flavor development. Ready to eat after refrigerating for about 2 days. Store only in the refrigerator (not shelf-stable) and will keep for several weeks.
   ▶ ≈2:04