I used Hungarian hot wax peppers. After making this I'd say you could readily cut the sugar level down. I think I will next time. I jammed as many peppers as I could into a quart mason jar, very slightly increased the amount of all ingredients below, brought to a boil and then poured it over the peppers into the jar and put the lid on. I then left it on the counter until it cooled and stuck it in the fridge.
- 1 cup distilled white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 6 to 9 banana peppers, stems removed, sliced thinly into rounds (about 3 cups sliced peppers)
Combine vinegar, water, sugar, and salt in a small saucepan and bring to a boil over high heat, stirring until salt and sugar dissolve. Remove from heat and add sliced peppers. Stir for about 15 seconds as the peppers soften. Peppers should become mostly submerged in the liquid. Allow to cool to room temperature. Drain liquid until peppers are just covered, Store peppers in a sealed container in the refrigerator for up to 2 months.
Edited by Evil_Morty, 13 June 2017 - 12:54 PM.