Banana Peppers

I LOVE banana peppers on sandwiches and salads. They add a little heat and a ton of flavor….however (for me), only if they are pickled. Our garden is kicking off some serious banana peppers already, so I couldn’t waste time preserving these beauties as more are ripening right behind them!

These were literally all picked within the last 3 days. 

I cut the tops off, ran my knife around the inside to seed and devein, then sliced away. 

After transferring the peppers to a mason jar and topping with about a teaspoon of minced garlic, I combined 3 cups white vinegar, 2 cups water, 2 tablespoons salt, and 1 tablespoon sugar and whisked over medium heat until the salt and sugar dissolved. Let it cool completely, then pour mixture into your mason jar. 

Refrigerate for at least 24 hours ~ these puppies just get better with age.😋

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