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Export 6 ingredients for grocery delivery
Step 1
Slice the banana peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Set them aside for now.
Step 2
Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan.
Step 3
Bring the mixture to a quick boil, then add the sliced banana peppers.
Step 4
Remove from heat and stir.
Step 5
Pour the pickled banana peppers, brine and all, into 1-pint jars or a larger quart jar and screw on the cap.
Step 6
Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.
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