Pickled Banana Peppers
If you’re a huge fan, this recipe for pickled banana peppers in a large batch is fantastic, but it’s simple to divide them up into smaller jars to share with friends.
Remove the tops from each pepper before slicing each pepper into thin discs.
Fill a 6-quart jar with peppers.
In a big bowl, combine canola oil, vinegar, water, salt, oregano, garlic, and sugar.
Stir until salt and sugar are dissolved.
Stir after pouring over the peppers.
Place for 24 hours in the refrigerator.
Before serving, stir the peppers.
Maintain in the fridge.