1poundbanana or Hungarian wax pepperswashed and sliced {about 10-12 peppers)
1large clove fresh garlicsmashed and peeled
3cupsdistilled white vinegar
2cupswater
2tablespoonskosher salt
1tablespoonsugar
Instructions
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.
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.
Ladle the cooled pickling liquids over top and secure the lid. Refrigerate for 18 to 24 hours before using.
Notes
I'm in no way a canning expert, please be sure to follow the USDA guidelines.FOR CANNING: To can these start by following standard canning procedures. Like boiling jars and lids for at least 5 to 8 minutes. Then add in the garlic clove and pack the peppers into a jar and pour in the brine leaving a 1/2 inch to 1 inch space from the top. Run a knife or fork around the inside parameter of the jar to remove any air bubbles. Screw on the caps, place into a pot with water that covers the jar(s) completely and bring to a boil for 10-15 minutes. Carefully remove and allow the jars to cool. The lids should give that tell tale "pop" sound.