Ingredients:
- 1 pound banana or Jalapeño peppers (or any pepper), washed and sliced
- 1 large clove fresh garlic, smashed and peeled per jar
- 3 cups distilled white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
Directions:
1. In a medium pot add the vinegar, water, salt and sugar. Bring to a boil, stirring until the sugar and salt dissolve. Allow to cool.
2. Meanwhile add a clove of smashed and peeled garlic clove along with the pepper slices into a pint-size glass mason jar or whichever sized jar you seem fits best.
3. Ladle the cooled pickling liquids over top and secure the lid. Refrigerate for 18 to 24 hours before using.
*Note: these can be canned as well using safe, canning water bath method.
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