Sterilize your jars by boiling them for 10 minutes (without the lid).
Clean and inspect your banana peppers. Gently roll them on a cutting board to loosen the seeds. Slice the tops off the banana peppers and use a chopstick to de-seed them.
Slice your banana peppers into 1/4 inch to 1/2 inch saucers. Fill your sterilized jar with the peppers.
Prepare your brine by bringing the vinegar, water, garlic, sugar, salt, and spices to a rolling boil. Remove the brine from the heat when it comes to a boil.
Carefully pour the hot brine into the jar of peppers. Use a paper towel dipped in vinegar to wipe around the jar lid and clean up any spillage.
Seal the jars and allow to cool before placing in the fridge. Allow them to infuse for a couple of days before digging in. These are refrigerator pickles and should be consumed within a month.
