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. 1 Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
2. 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. 3 Stir peppers before serving; store remaining pickled peppers in the refrigerator.

Nutrition per serving