My banana pepper plants are starting to produce and I think they taste best when picked. Here is what I did with them and they came out great.
Ingredients
- banana peppers (about 10)
- 1 cups white vinegar (5% acidity)
- 1/2 cup water
- 2 tablespoon kosher salt
- 1 teaspoon sugar
- 1 garlic clove per jar, minced
Directions
Slice banana peppers into rings 1/4-inch thick. Fill pint mason jar with banana peppers. Add minced garlic to each jar. Heat the vinegar, water, salt, and sugar and stir until completely dissolved. Boil for about 3 minutes then pour with peppers and garlic. Screw on lid and when cooled put into the fridge. In a day or two they should be ready.