Pickled Banana Peppers

8 ounces (hot or sweet) banana peppers
3 cloves garlic

Pickling Liquid

1 cup white distilled vinegar
1 cup water
1 tsp salt
1 tsp sugar

After washing the jars, rings, and bands in warm soapy water,  split some garlic lengthwise and put about a clove and a half into each jar.

Cut banana peppers into rings and take out the seeds. I just pressed my thumb through the rings to remove the seeds.

Load these into a jar and bring pickling liquid to a boil.

Pour into waiting jars full of peppers and garlic, leaving a 1/2 inch room at the top.  Seal and then put them into a pot of boiling water such that the water comes halfway up the sides of the jars and boil for 10 minutes.

That’s it.

In two weeks, they are ready to eat.


One thought on “Pickled Banana Peppers

  1. Pingback: Beer-braised pork shoulder – i.e. pork sandwiches with provolone and pickled peppers | CookSmarts

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