These pickled banana peppers are easy to make, and cure in the refrigerator. They'll be great on sandwiches and pizza.
INGREDIENT :
10 to 12 fresh banana peppers, cut into 3/4-inch slices
1 to 2 garlic cloves
1 to 2 slices fresh jalapenos (optional)
1 1/2 cups vinegar
1 cup water
1 1/2 teaspoons kosher salt
RECIPE DIRECTION :
Pack peppers, garlic, and jalapenos tightly in a glass jar.
Bring vinegar, water, and salt to a boil, stirring occasionally, until salt is dissolved. Remove from heat and let stand 10 minutes. Pour warm mixture over peppers and seal jar. Refrigerate 12 to 24 hours before using and up to 4 weeks.
