Step 1: Prepare Your Peppers. Begin by washing your banana peppers thoroughly under cold running water. Pat them dry completely with a clean kitchen towel or allow them to air dry.
Step 2: Slice the Peppers. Using a sharp knife, slice the banana peppers into uniform ¼ to ½ inch rounds. You can remove the seeds for a milder pickle, or leave them in for a slightly spicier kick.
Step 3: Sterilize Your Jars. Wash your pint-sized glass jars and their lids thoroughly with hot, soapy water and rinse very well. You can also run them through a quick dishwasher cycle on a hot setting.
Step 4: Prepare the Brine. In a medium-sized, non-reactive saucepan, combine the water, white vinegar, sugar, and pickling salt. Bring the mixture to a rolling boil over medium-high heat, stirring constantly until the sugar and salt are fully dissolved.
Step 5: Pack the Jars. While the brine is heating, evenly distribute the sliced garlic cloves and any optional pickling spices among your prepared jars. Then, tightly pack the sliced banana peppers into the jars, leaving about ½ inch of headspace from the rim.
Step 6: Pour the Brine. Carefully pour the hot pickling brine over the packed banana peppers in each jar, ensuring the peppers are fully submerged. Maintain the ½ inch headspace. Tap the jars gently on the counter to release any trapped air bubbles.
Step 7: Seal the Jars. Wipe the rims of the jars clean with a damp cloth, then place the lids and rings on until they are finger-tight.
Step 8: Cool and Chill. Allow the jars to cool completely to room temperature on your counter. Once cool, transfer them to the refrigerator.
Step 9: The Waiting Game. For the best flavor, let your homemade pickled banana peppers chill in the refrigerator for at least 24-48 hours before enjoying. This allows the flavors to meld beautifully.