Easy Pickled Banana Peppers for Salads or Sandwiches
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.
Banana Pepper Relish 10 Banana Peppers, diced, stems and seeds removed or leave seeds for more heat 1 cup Vinegar ½ cup Yellow Mustard 1 cup Sugar ¼ cup Water ¼ cup Flour ½ tsp Onion Powder, optional ½ tsp Garlic Powder, optional