Ingredients:

  • 1 ½ cups white vinegar
  • 1 cup water
  • ¾ cup granulated sugar
  • 2 teaspoons kosher salt
  • 2 cloves garlic, peeled and smashed
  • 2 cups banana peppers, sliced into rings
  • ½ cup sliced onion
  • 1 teaspoon black peppercorns
  • 1 teaspoon mustard seeds

Instructions:

  1. Wash and slice banana peppers into rings, discarding seeds if desired. Place sliced peppers and onion in a clean glass jar.
  2. In a medium saucepan, combine vinegar, water, sugar, salt, garlic, black peppercorns, and mustard seeds. Heat over medium-high heat until the sugar and salt dissolve, stirring occasionally.
  3. Remove the pickling liquid from heat; pour it over the peppers in the jar. Ensure the peppers are fully submerged. If needed, add a little more water or vinegar. Allow the mixture to cool to room temperature.
  4. Seal the jar with a lid and place it in the refrigerator. Let the peppers pickle for at least 24 hours for the best flavor; they can last up to 2-3 months.