BLESS THIS MESS
Easy refrigerator pickled banana peppers are perfect on top of salads, inside sandwiches, or just plain for a late-night, tart and crispy snack.
Prepare the peppers by washing them and trimming of the top where the stem is. Slice the peppers in to ¼ inch rounds.
Put the peppers into clean canning jars. Divide the garlic evenly among the jars and just drop it in.
Bring the water to a boil. Remove it from the heat and add the vinegar and spices (including salt) and stir until the salt dissolves.
Pour the hot liquid over the peppers in the jar, covering the peppers.
Add a lid to the jar and refrigerate for at least 2 days before eating. These will stay good in the fridge for a few months.