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.
This article appears in September 2016.