Make pickled banana peppers by placing banana pepper slices in a jar filled with a solution of vinegar, water, salt, sugar and garlic. Cover the jar with a tight-fitting, air-tight lid and let sit for at least 24 hours.
Pickling banana peppers lengthens the lifespan of the peppers and can also greatly enhance their flavor. Pickled banana peppers taste great on sandwiches, in pastas or in a variety of other applications.
First, decide what type of banana pepper to purchase. True banana peppers have a sweeter, more mild flavor and lower levels of piquancy, while Hungarian wax pepper, often called hot banana peppers, have significantly more heat. After selecting the appropriate pepper, slice them into 1/4-inch slices. Fill a 2-quart mason jar to the mouth with sliced peppers and add one clove of minced garlic.
In a saucepan, combine three cups of white vinegar with one cup water, two tablespoons of salt and one tablespoon of sugar. Heat until sugar and salt are completely dissolved then cool the mixture, or brine, completely.
Finally, once completely cool, pour the brine into the mason jar containing the sliced peppers until all of the peppers are completely submerged. Place a lid on the jar, forming an air-tight seal and place in the refrigerator for at least 24 hours, allowing the peppers to complete the pickling process. To achieve a more pickled taste and texture, allow the peppers to rest in the solution for longer periods of time.