Ingredients

1/2 cup DEVIL'S ORCHARD Banana vinegar

2 cups sliced peppers - banana, hot and sweet peppers

1/4 cup water, filtered or spring

1 Tbsp sugar - optional

1/2 tsp kosher salt

2 cloves garlic, minced

Method

1. Cut peppers into 1/4-inch-thick slices; pack into a 500 mL jar with a tight-fitting lid, leaving about half an inch headspace.

2. In a small saucepan, bring to a boil, vinegar, water, sugar and salt. Remove from heat. Add garlic and stir until sugar and salt are dissolved.

3. Pour vinegar mixture over peppers. Top with additional vinegar to cover the peppers if necessary.

4. Cover jar with lid and let cool completely.

5. Refrigerate for 1-2 days shaking jar occasionally.

Will keep in refrigerator for approx. 2 weeks.