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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Teriyaki Chicken Wings
These delicious teriyaki chicken wings are a hit at every party! I made 10 pounds of these wings for a recent get-together, and not one wing was left at the end of the night.
Pup-Cakes
These are nice cupcake treats for dogs that I made up for my dog Presley's 4th birthday. They are perfect for dogs with food allergies. Warning: they don't look pretty, but Fido will love them! These freeze well, and you can zap them in the microwave for a nice, occasional dog snack.
Instant Pot Creamy Chicken Marsala Florentine
Nothing says fancy quite like a creamy Italian dish... This Italian-American style chicken Marsala Florentine will wow your family and friends. It's a quick meal, spiked with flavor, featuring golden, pan-fried chicken immersed in a mushroom-studded marsala wine sauce. Serve this over pasta, rice, mashed potatoes, any type of grain, or even cauliflower rice.