[Photographs: J. Kenji Lopez-Alt]
These sweet and spicy peppers make a perfect pizza topping or sandwich ingredient.
Read more: Top This: Pepperoni and Homemade Pickled Banana Peppers
- Yield:Makes about 2 cups
- Active time: 10 minutes
- Total time:10 minutes
Ingredients
- 1 cup distilled white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 6 to 9 banana peppers, stems removed, sliced thinly into rounds (about 3 cups sliced peppers)
Directions
-
1.
Combine vinegar, water, sugar, and salt in a small saucepan and bring to a boil over high heat, stirring until salt and sugar dissolve. Remove from heat and add sliced peppers. Stir for about 15 seconds as the peppers soften. Peppers should become mostly submerged in the liquid. Allow to cool to room temperature. Drain liquid until peppers are just covered, Store peppers in a sealed container in the refrigerator for up to 2 months.
This Recipe Appears In
Top This: Pepperoni and Homemade Pickled Banana PeppersThis post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.
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