For sandwiches! 1 lb. banana peppers (about 10) 3 cups white vinegar (5% acidity) 2 cups water 2 tablespoon kosher salt 1 tablespoon sugar 1 garlic clove per jar, minced - 1 lb. of banana peppers filled roughly 2 quart sized mason jars Fill jars with peppers and garlic, removing seeds and ribs Heat ingredients until salt and sugar dissolves. Let cool, then add to jars. Let pickle at least 24 hours.
From a very cool site called, Old Fashioned Families with everything you need to know about canning, preserving, saving tons of money and general homesteading. When things are properly bottled, they can last 7 years! Can you say cheap food storage?! YES!!