For someone who has a black thumb, I sure can grow banana peppers. I have them coming out of my ears, as they say. In fact, I had so many I couldn’t eat them fast enough. And although I had a bumper crop, it still wasn’t enough to make the effort and learn how to properly can. I also had a couple of large cucumbers that were looking less than fresh. So refrigerator canning seemed like the perfect way to eat up those veggies! Here’s the how to:

Ingredients

• 3 cups of white vinegar
• 6 or so banana peppers
• 2 cucumbers
• 1/4 cup sugar
• 1 tbsp. salt
• 2 tbsp of minced, peeled garlic
• 6 cloves
• 2 jars with lids

Wash veggies thoroughly. Slice. I used a pair of scissors to cut my banana peppers and that made it super easy. Combine vinegar, sugar and salt in a medium saucepan. Bring to boil. Reduce heat and simmer with a lid on for 20 minutes. Once brine has finished simmering, let cool. Ladle brine into jars, covering the cucumbers and peppers. Add the cloves. Brine for at least 24 hours in the fridge. Keep for up to a month.

How easy was that?! Have you ever made refrigerator pickles? Talk to me about it in the comments!

love,
melanie