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These pickled banana peppers are kept in the refrigerator. They’re great on pizza, subs, sandwiches, and added to meat sauce.
Ingredients
- 100 banana peppers
- 1 quart canola oil
- 1 quart cider vinegar
- 1 quart water
- 2/3 cup kosher salt
- ¼ cup dried oregano
- 6 cloves garlic, crushed
- 2 tablespoons white sugar
Directions
Step 1
Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
Step 2
Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers and stir. Put in the refrigerator for 24 hours.
Step 3
Stir peppers before serving. Keep in the refrigerator.
Tips
These pickled peppers must remain in the refrigerator. You can downsize if you like and put into 10 pint-sized canning jars.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 160 | |
| Calories 60 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat0g | 2% |
| Sodium384mg | 17% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein1g | |
| Vitamin C24mg | 120% |
| Calcium7mg | 1% |
| Iron0mg | 1% |
| Potassium80mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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