Pickled Banana Peppers
Here's a quick easy recipe for pickled sliced banana peppers, with no Sodium Benzoate.
1 cup of Bragg's organic apple cider vinegar
1 cup of filtered water
1/2 cup sugar
1 tsp salt
6-9 banana peppers, stems removed and sliced thinly into rounds
Combine vinegar, water, sugar and salt in small pan,
Bring to a boil, stirring in sugar and salt to dissolve.
Remove from heat and add sliced peppers.
Stir until peppers soften and should be mostly submerged in the liquid.
Cool to room temperature.
Store in an airtight glass container, making sure peppers are covered with the liquid.
They are great by themselves or on sandwiches.
They stay fresh for about 2 months, but you will have eaten them by then!
You can make your own pickles this way!
Add the spices of your choice: dill, red pepper flakes etc.