To can banana, Serrano or jalapeño peppers, bring 6 cups vinegar, 2 cups water and 3 garlic cloves to a simmer. Allow the vinegar to simmer for five minutes, ladle the mixture over 2 3/4 pounds of prepared peppers packed into jars and process the jars for 10 minutes.
Remove the garlic cloves before ladling the vinegar into the jars. Before placing the lids on the jars, remove the air bubbles and adjust the liquid to allow 1/2 inch of head space. Process the peppers in a boiling-water canner.
Another option is to prepare 5 pounds of banana, sweet and cherry peppers. When using sweet peppers, cut the sweet peppers into strips before packing into jars. Pack the desired combination of peppers into sterilized pint jars, and bring 6 cups of white vinegar, 1 cup of water and 4 teaspoons of pickling salt to a boil. Ladle the hot vinegar into the jars with the peppers, remove the air bubbles, and adjust the liquid to allow 1/4 inch of head space. Process the jars for 10 minutes in a boiling-water canner.
To make quick pepper sauce, pack a sterilized 8-ounce jar with cleaned stemmed Tabasco peppers, and bring 2/3 cup of white vinegar and 1/4 teaspoon salt to a boil. Pour the hot vinegar over the peppers, allow the mixture to cool and store the jar in the refrigerator for two weeks before using.