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Dec 15, 2017
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RECIPES
Pickled Peppers
Serves 3 cups
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Courtesy of Union Loafers’ Brian Lagerstrom | Photo by Greg Rannells
September 2016

Pickled Peppers
Read the article: Hey Girl, I Made You a Salad

INGREDIENTS

10 banana peppers, stems removed
1¹∕³ cups distilled white vinegar
1¹∕³ cups water
¹∕³ cup sugar
1 tsp. kosher salt

PREPARATION

• Cut the peppers into 1∕8-inch coins and place in a medium glass bowl.
• In a medium saucepan, bring the vinegar, water, sugar and salt to a boil over high heat until the sugar dissolves.
• Pour the vinegar mixture over the peppers and let cool to room temperature. Cover and refrigerate overnight. Pickles will keep, covered and refrigerated, up to 3 months.

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