Pickled Banana Peppers
The pickling process for this banana pepper recipe takes only 10 minutes. These peppers can be kept in the refrigerator for up to 2 months. The longer the peppers soak in the pickling solution, the stronger their flavor.
Prep time: 10 minutes
Total time: 10 minutes
Mix together the sugar, salt, vinegar and water in a small saucepan. Heat to boiling over high on the stove. Make sure the sugar and salt dissolve into the solution.
Clean the banana peppers. Cut off the stems and remove the seeds inside. Slice the banana peppers into rings, or leave in halves for a larger portion on sandwiches and salads later.
Take the boiling liquid off the burner. Place the sliced peppers into the solution. Stir the mixture for 15 seconds or until the peppers soften. Pour off enough of the solution to leave the peppers just barely covered. Store in the refrigerator in a tightly sealed container.