Pickled Banana Pepper Recipe

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This year was a great year to grow banana peppers here in the Midwest. July was hot and dry and the only banana pepper plant in our garden yielded about 20 large peppers last week.  We didn't want them to go bad so we used this recipe to preserve them so that they will last well into the autumn months.  They are a great topping for Neapolitan Pizza or on a Bahn Mi sandwich.


Ingredients:
12 + banana peppers, de-seeded
1/2 cup water
1 cup vinegar
1 cup sugar

Preparation:

1. Cut banana peppers into rings and put them in a large mason jar.
2. In a large saucepan, heat the sugar, water, and vinegar over medium heat until it begins to boil.
3. Remove the vinegar mixture from the heat and pour over the peppers in the jar.
4. Allow the peppers to cool.  Seal the jar and refrigerate until you are ready to use.

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