Pickled Banana Peppers

1. 1

   Place the sliced peppers, minced garlic and peppercorns in a clean glass jar.

2. 2

   Add the vinegar, water, sugar, and salt to a saucepan and bring it to a slow simmer just enough to dissolve the salt and sugar crystals. Pour over the peppers, making sure they are completely immersed in the brine.

3. 3

   Once slightly cooled, screw on the lid and refrigerate. Let it sit for at least 24 hours before eating. Can be stored refrigerated for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.