Part 4/10:
A personal family favorite, this recipe hails from grandma’s secret garden. The sweet, non-spicy banana peppers are combined in a brine of water, vinegar, and a teaspoon of salt. Adding garlic and a splash of jalapeno provides a nuanced flavor, and the peppers mellow into a sweet, tangy snack. Once cooled to room temperature, the peppers rest in the fridge, perfect for snacking or garnishing salads.