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Recipe Summary

active:
20 mins
total:
50 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut banana peppers into rounds to equal 2 1/2 cups, removing seeds when possible. (If some seeds remain, it's okay.) Place in a heatproof container.

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  • Bring vinegar, sugar, and salt to a rolling boil in a saucepan over medium-high, stirring occasionally, about 2 minutes.

  • Pour hot vinegar mixture over banana peppers, stirring to make sure most are submerged. Let cool to room temperature, about 30 minutes. Cover and store in refrigerator up to 1 week.

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