For sandwiches! 1 lb. banana peppers (about 10) 3 cups white vinegar (5% acidity) 2 cups water 2 tablespoon kosher salt 1 tablespoon sugar 1 garlic clove per jar, minced - 1 lb. of banana peppers filled roughly 2 quart sized mason jars Fill jars with peppers and garlic, removing seeds and ribs Heat ingredients until salt and sugar dissolves. Let cool, then add to jars. Let pickle at least 24 hours.
Tomato Cucumber Pasta Salad with Avocado, Kalamata Olives, Feta, and Fresh Dill ~ an amazing side dish for picnics, potlucks, BBQs, and 4th of July celebrations...or a tasty lunch or light supper all summer long! | FiveHeartHome.com