For sandwiches! 1 lb. banana peppers (about 10) 3 cups white vinegar (5% acidity) 2 cups water 2 tablespoon kosher salt 1 tablespoon sugar 1 garlic clove per jar, minced - 1 lb. of banana peppers filled roughly 2 quart sized mason jars Fill jars with peppers and garlic, removing seeds and ribs Heat ingredients until salt and sugar dissolves. Let cool, then add to jars. Let pickle at least 24 hours.
Like her note about keeping peppers crisp. Keep brine boiling while placing in jar and put top on immediately. No boiling water bath. Note to self: slice and refrigerate peppers in ziplock bag until ready to add to jars. ADD red pepper flakes to this recipe. Awesome!!!