Step 1

Sterilize your jars by boiling them for 10 minutes (without the lid).

Step 2

Clean and inspect your banana peppers. Gently roll them on a cutting board to loosen the seeds. Slice the tops off the banana peppers and use a chopstick to de-seed them.

Step 3

Slice your banana peppers into 1/4 inch to 1/2 inch saucers. Fill your sterilized jar with the peppers.

Step 4

Prepare your brine by bringing the vinegar, water, garlic, sugar, salt, and spices to a rolling boil. Remove the brine from the heat when it comes to a boil.

Step 5

Carefully pour the hot brine into the jar of peppers. Use a paper towel dipped in vinegar to wipe around the jar lid and clean up any spillage.

Step 6

Seal the jars and allow to cool before placing in the fridge. Allow them to infuse for a couple of days before digging in. These are refrigerator pickles and should be consumed within a month.