These pickled banana peppers are kept in the refrigerator. They're great on pizza, subs, sandwiches, and added to meat sauce.
Ingredients
- banana peppers: 100 piece
- quart canola oil: 1 piece
- quart cider vinegar: 1 piece
- quart water: 1 piece
- kosher salt: 0.66667 cup
- oregano: 0.25 cup (dried)
- garlic: 6 clove (crushed)
- white sugar: 2 Tbsp
Metric Conversion
Stages of cooking
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Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
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Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers and stir. Put in the refrigerator for 24 hours.
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Stir peppers before serving. Keep in the refrigerator.
