Ingredients
12 ounces banana peppers (or peppers of choice), washed and sliced, discarding as many seeds as you reasonably can(select fresh peppers without wrinkles, soft or dark spots)
3 cloves garlic, cut in half and smashed
2 tsp black peppercorns
2 bay leaves
2 cups white vinegar
1 cup water
2 tbsp sugar(optional; or use more if you prefer your peppers sweeter)
1 tbsp kosher/ pickling salt
Note: If you prefer a richer color (some store-bought peppers include food coloring) you can add 1/2 to 1 teaspoon ground turmeric to the pot when you're heating up the brine.
banana peppersPlace the garlic, bay leaf and peppercorns in the bottom of a 1 quart (1 liter) glass jar. Pack in the sliced peppers.
Place the vinegar, water, sugar and salt in a small pot and bring to a boil, stirring until the sugar and salt are dissolved. Pour the hot vinegar over the peppers until the peppers, pressing them down with a butter knife to eliminate air pockets. Close the lid tightly and let it cool completely at room temperature and then transfer the jar to the fridge. For the best flavor let the jar sit for at least 1-2 weeks before using, occasionally giving the jar a good shake.
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