Recipe Details
Ingredients
-
100banana peppers
-
1quartcanola oil
-
1quartcider vinegar
-
1quartwater
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⅔cupkosher salt
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¼cupdried oregano
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6clovesgarlic, crushed
-
2tablespoonswhite sugar
Cooking Directions
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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 and stir. Put in the refrigerator for 24 hours.
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Stir peppers before serving. Keep in the refrigerator.
Tips
These pickled peppers must remain in the refrigerator. You can downsize if you like and put into 10 pint-sized canning jars.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe160 | |
| Calories60 | |
| % Daily Value * | |
| Total Fat 6g |
7% |
| Saturated Fat 0g |
2% |
| Sodium 384mg |
17% |
| Total Carbohydrate 2g |
1% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1g |
|
| Protein 1g |
1% |
| Vitamin C 24mg |
27% |
| Calcium 7mg |
1% |
| Iron 0mg |
1% |
| Potassium 80mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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