5-10 banana peppers
white vinegar (1-3 cups)
water (1-2 cups)
1-3 garlic cloves
- remove pepper tops
- slice the peppers
- remove seeds & white flesh within the peppers (i prefer to do this after slicing, as it proves to be more efficient - a few minutes in a salad spinner, after being sliced and rinsed, helps as well).
- place clean, sliced peppers in a gallon-sized ziplok bag, or another container. i use a tupperware pick-a-deli and it works PERFECTLY! i highly recommend it!!
- add enough vinegar and water to cover the peppers. a 50/50 mixture is probably ideal. i prefer a bigger bite, and tend to go heavier on the vinegar than the water. this recipe doesn't require a perfect science - experiment and see what your taste buds prefer!
- add the garlic cloves - i always add 2-3. if you love garlic less than i, perhaps use only 1 small clove.
- refrigerate overnight, and they will be ready to go the next day!!!
- they keep for weeks (1+ months) in the fridge. if you eat them quickly, you can reuse the vinegar/water mixture for a second batch (though i usually top off batch #2 with a bit more vinegar).
- feel free to add sea salt, a hot pepper (jalapeno or red hot chili), or anything else you might enjoy!