Banana pepper rings in salads or antipasto Recipe

Italian-American · Condiment · 10 min total

Tangy and slightly spicy pickled banana pepper rings add a burst of flavor to salads and antipasto platters. This quick recipe yields crisp, flavorful rings ready in minutes.

Ingredients

• 2 large banana peppers (about 6 oz total)
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 clove garlic, thinly sliced

Instructions

1. Wear gloves to handle peppers. Slice banana peppers into thin rings, discarding stems and seeds.
2. In a small bowl, whisk together vinegar, water, sugar, and salt until dissolved.
3. Place pepper rings and garlic slices in a clean jar or bowl. Pour the vinegar mixture over to cover.
4. Refrigerate for at least 30 minutes before serving. The rings will keep for up to 2 weeks in the refrigerator.

Tips

• For extra heat, leave some seeds in the peppers.
• Use the pickling liquid as a tangy dressing for salads.
• These rings pair well with cheeses, olives, and cured meats on an antipasto platter.

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