I’ve burned through about 20 jars of those Bick’s Banana Pepper Rings in the past few years. I’d put them in everything, but it’s getting to the point where I wanted something spicier, and I knew I could do it myself.

I find the idea of traditional sealed preserves intimidating: you need time and tools. So, the alternative is quick pickling, or as I like to call them quickles. Once they are soaking in the vinegar mixture the vegetables only need to soften a bit, and soak up all the goodness. This is an easy, fast way to pickle things that you intend to eat immediately, like a few pounds of super spicy, acidic and delicious pickles.

You can use this same recipe with any other vegetable you fancy. The mixed peppers from Noggins Corner Farm in the Halifax Seaport Market were ideal.

Use these pickled hot peppers in eggs, burgers, sandwiches, salads, or just eat them out of the jar, when you get home after a few too many beer.


Preparation time: 25 mins

Serves: an army


-a mandolin, or sharp knife and slicing skills

-2, quart size mason jars


-2 pounds hot peppers, sliced into 1/8 inch or smaller slices (I used a mix of jalapeño, red chili, green chili, baby sweet, and habanero)

-4 cups white vinegar

-3 cups water

-juice of one lemon

-6 cloves of garlic, coarsely chopped

-2 tsp salt

-2 Tbsp white sugar

-1 tsp ground coriander


  1. Rinse sliced hot peppers in a strainer under warm water to get rid of some seeds. This will make the peppers slightly less spicy. If you aren’t using peppers that might be out of your heat comfort zone, this step might not be necessary.
  2. In a medium size pot, mix all other ingredients. Bring to a boil, then turn down and simmer for 10 minutes. Let liquid cool.
  3. Pack both quart size mason jars with sliced peppers and divide vinegar mixture between the two jars.
  4. Screw on caps, and refrigerate for 48 hours before eating.





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