Prep Time:: 1 hr
Additional Time::1 day
Total Time::1 day 1 hr
Servings::160
Yield::5 quarts
Ingredients
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100 banana peppers
1 quart canola oil
1 quart cider vinegar
1 quart water
⅔ cup kosher salt
¼ cup dried oregano
6 cloves garlic, crushed
2 tablespoons white sugar
Directions
Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers in the jar; stir and refrigerator for 24 hours.
Stir peppers before serving; store remaining pickled peppers in the refrigerator.
Cook’s Note
You can downsize if you like and put the peppers into 10 pint-sized canning jars.