ONE STEP AWAY FROM TAKEOUT
Pickled PeppersPrint Recipe
10-15 banana peppers 2-3 mason jars 1 clove of minced garlic distilled white vinegar to fill jars 1 cup warm water 3 tbsp salt 1 tbsp sugar
1. You'll need roughly 10-15 banana peppers. 2. Cut them up and fill up 2-3 mason jars. 3. Put 1 clove of minced garlic into each jar. 4. Pour distilled white vinegar into your jars and fill until 2/3 of the way full. 5. In a separate small bowl, pour 1 cup of warm water, 3 tablespoons of salt and 1 tablespoon of sugar. Stir it up and let it dissolve. 6. Then, pour the mixture into your jars until they are full. If they aren't full, just pour some additional warm water in them to top them off. 7. Secure the lids onto your jars, shake them up and put them in the fridge to sit for at least 24 hours (48 hours is preferred) before you eat them. Notes: - Jars are not sealed, so they need to be kept in the refrigerator. - Enjoy on salads, sandwiches, pizza... or directly out of the jar!