Step 1

Slice the banana peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Set them aside for now.

Step 2

Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan.

Step 3

Bring the mixture to a quick boil, then add the sliced banana peppers.

Step 4

Remove from heat and stir.

Step 5

Pour the pickled banana peppers, brine and all, into 1-pint jars or a larger quart jar and screw on the cap.

Step 6

Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.