I had a bumper crop of banana peppers one summer so I decided to learn to pickle them and this is the recipe I used:
- 5-cups white vinegar
- 1-cup water
- 4 tsp. pickling salt
- 2 TBS sugar
- 3 to 4 garlic cloves smashed
Boil together then simmer for about 5 minutes to let the garlic meld into the liquid. Remove the garlic and pour the vinegar into your prepared jars with the pepper rings maintaining ½” headspace. Place the lids and process in boiling water bath for 10 minutes.
You can also use this recipe with any kind of hot peppers.
Kusina ni Norie 
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