Crunchy, Canned Banana Peppers
Ingredients
- 1 pound Banana or Hungarian Wax Peppers, washed and sliced {about 10-12 peppers) (I seeded mine)
- 1 large clove fresh Garlic, smashed and peeled
- 3 cups Distilled White Vinegar
- 2 cups Water
- 2 tablespoons Kosher Salt
Instructions
- In a medium pot add the vinegar, water, and salt. Bring to a boil, stirring until the salt dissolves. Allow to cool.
- Meanwhile add a clove of smashed and peeled garlic clove along with the pepper slices into a pint-size glass mason jar {or whichever sized jar you seem fits best}.
- Ladle the cooled pickling liquids over top and secure the lid. Refrigerate for 18 to 24 hours before using.
