These Banana Peppers are tangy and tasty on pizza, salads and more!
My garden is finally producing vegetables. Hoorah! I have lots of tomatoes, jalapeños, cayennes, and of course banana peppers. I didn’t have enough to invest in a water bath canner, but too many to just eat, so I decided to pickle them! This recipe is quick and easy for a small batch (definitely not for a peck of pickled peppers). Perfect for the gardener that doesn’t have time to invest in canning, but still wants to enjoy their veggies.