These pickled banana peppers are a great way to use up a large harvest of peppers. This recipe makes a big batch of pickles —enough to share with friends! Great on pizza, subs, sandwiches, and added to meat sauce.
Ingredients
- 100 bananas peppers
- 1 quart canola oil
- 1 quart cider vinegar
- 1 quart water
- 0.67 cups kosher salt
- 0.25 cups dried oregano
- 6 cloves garlic , crushed
- 2 tablespoons white sugar
Instructions
-
1
Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
-
2
Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers in the jar; stir and refrigerator for 24 hours.
-
3
Stir peppers before serving; store remaining pickled peppers in the refrigerator.
Nutrition Facts
Per serving
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