Time: 15 minutes
Ingredients:
- 4-5 banana peppers
- 1/2 cup white vinegar
- 1/2 cup water
- 1/2 tbsp kosher salt
- 1 clove garlic, smashed
- 1/2 tbsp honey
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp black peppercorns
Directions: Slice the banana peppers into 1/4 inch rings and discard the stems. Add them to a pint container and set aside.
Add the vinegar, water, salt, garlic, honey, oregano, basil, and peppercorns to a small sauce pan. Bring the mixture to a quick boil and then remove from the heat.
Cool the pickling liquid slightly and then pour the brine into the container over the sliced banana peppers. Put on the lid and refrigerate for at least 2-4 hours to develop the flavors. They can be eaten right away but are best once they’ve sat for a little while.
Keep stored in the refrigerator where they should last for at least a month.