8 ounces (hot or sweet) banana peppers
3 cloves garlic
1 cup white distilled vinegar
1 cup water
1 tsp salt
1 tsp sugar
After washing the jars, rings, and bands in warm soapy water, split some garlic lengthwise and put about a clove and a half into each jar.
Cut banana peppers into rings and take out the seeds. I just pressed my thumb through the rings to remove the seeds.
Load these into a jar and bring pickling liquid to a boil.
Pour into waiting jars full of peppers and garlic, leaving a 1/2 inch room at the top. Seal and then put them into a pot of boiling water such that the water comes halfway up the sides of the jars and boil for 10 minutes.
In two weeks, they are ready to eat.