hi I'm Justin white we're at small bar Chicago where I'm the executive chef and today I've got a recipe for you on how to do a nice crispy pickled banana pepper what we've got is a handful of ingredients so we're going to bring to a boil and we're going to start off with 3 cups of distilled white wine vinegar 1/2 cup water 2 tablespoons of granulated sugar 1/2 cup kosher salt one crushed garlic clove and one tablespoon fresh ground horseradish now that we've got these items combined we're going to set them on the stove and put them to a boil all right while I'm waiting for my liquid to come up to a boil I'm just going to finish preparing these banana peppers over here by taking off their tops cutting them in half and then seating them we're going to do about a pound worth of banana peppers here today for this recipe real quickly here got a couple more peppers left to go the wonderful thing about these peppers is they don't have an extreme amount of heat they're very bright and vibrant the important thing for us in regards to keeping them crisp is making sure that we get our hot liquid directly over top as soon as possible so now that our liquid has come to a boil simply going to pour it over press it with a piece of parchment paper and then weight it with a bowl or a plate now these peppers are going to take about seven to eight days in the under refrigeration before they become fully pickled and once they do you'll have these bright beautiful pickled banana peppers again my name is Justin white small bar Chicago thank you for joining us and enjoy you