Pickled Banana Peppers

Our garden is starting to produce. While I love all the fresh vegetables, I like to capture the season to savor a little later too. My banana peppers are coming on strong, so I pickled up a batch of them today. They’re super easy and are a big hit with sandwiches, in salads and alongside any roast meat. There are a zillion variations when it comes to pickling peppers, but I’m partial to the tangy simplicity of this brine. These will keep up to a year in the refrigerator, but probably won’t last that long. Thanks to Mosquito Supper Club for the inspiration!

1/2 pound banana peppers
2 1/2 cups apple cider vinegar
1/2 cup water
1/4 cup raw sugar (unrefined)
2 tablespoons plus 2 teaspoons kosher salt
1 bay leaf

Slice the banana peppers into rings and pack them into a 1-quart jar.

Combine the vinegar, water, sugar, salt and bayleaf in a saucepan. Bring to a boil.

Pour the hot liquid into the jar over the peppers. Cool on the counter, then seal and store in the refrigerator.