Pickled Banana Peppers

4 cups water
2 cups white vinegar
2 Tbsp. sea salt
10 cloves garlic


In a medium saucepan, bring 4 cups of water to a boil, reduce heat to a simmer and add the garlic. Cook for 5 minutes.  Add the vinegar and salt and bring back to a boil, stirring until salt dissolves.

Wash banana peppers and remove seeds without cutting the peppers lengthwise (stick a thin knife into the pepper from the top and carefully remove seeds.) Then cut the peppers into thin rings. Tightly pack them into two quart jars, or 4 pints. Pour liquid over the peppers until the bottle is full. Let cool and then put lids on and store in the refrigerator. They will start to taste pickled after a few hours but are better if you give them a couple of days. The recipe says these will stay good in the fridge for up to three months. I wouldn't know though, my family goes through them like candy!