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