This is a recipe for pickled banana pepper rings. Great on pizza, subs, sandwiches, and cooked in sauce.

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Recipe Summary

prep:
1 hr
additional:
1 day
total:
1 day
Servings:
160
Yield:
5 quarts
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Ingredients

160
Original recipe yields 160 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.

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  • Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers and stir. Put in the refrigerator for 24 hours.

  • Stir peppers before serving. Keep in the refrigerator.

Cook's Note:

These must remain in the refrigerator. You can downsize if you like and put into 10 pint-sized canning jars.

Nutrition Facts

60 calories; protein 0.5g; carbohydrates 1.9g; fat 5.7g; sodium 383.8mg. Full Nutrition
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