The refrigerator is where these pickled banana peppers are kept. They go well with meat sauce, pizza, subs, and sandwiches.
| Prep Time: | 1 hr |
| Additional Time: | 1 day |
| Total Time: | 1 day 1 hr |
| Servings: | 160 |
| Yield: | 5 quarts |
Ingredients
- 100 banana peppers
- 1 quart canola oil
- 1 quart cider vinegar
- 1 quart water
- ⅔ cup kosher salt
- ¼ cup dried oregano
- 6 cloves garlic, crushed
- 2 tablespoons white sugar
Instructions
- Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
- 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.
- Stir peppers before serving. Keep in the refrigerator.
- These pickled peppers must remain in the refrigerator. You can downsize if you like and put into 10 pint-sized canning jars.
Reviews
I don’t really like mild banana peppers, but my mom gives me a bunch every year from her garden. This was a tasty and super easy way to use them up. I made ¼ of a batch, and they fit in a quart jar. I was skeptical of the cider vinegar at first, but after sitting for 3 days, it mellowed. They are crunchy and good on sandwiches or in a salad.