Step 1

Wash the banana peppers thoroughly and slice into rings.

Step 2

In a saucepan, combine apple cider vinegar, water, honey and salt and bring to a simmer.

Step 3

Meanwhile, pack sliced banana peppers and optional pickling spice and sliced garlic into clean, quart-sized canning jar, leaving some space at the top. Pour the hot brine over the peppers, ensuring they are fully submerged, and leave about 1/2 inch of headspace at the top of each jar.

Step 4

Screw on the jar’s lid and allow to cool to room temperature before transferring to the refrigerator. Your pickled peppers are best when left to marinate for a week or so, but they can be ready to eat within a day or two if you’re in a hurry.