Prep Your Jars: Start by sterilizing your jars. Wash them thoroughly and place them in a pot of boiling water for about 5-10 minutes to get them nice and clean. Let them dry completely. No one wants a pickling disaster!

Prepare the Brine: In a medium saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, peppercorns, and smashed garlic. Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt. Once it’s bubbling and fragrant, remove from heat and let it cool for a minute.

Pack the Peppers: Slice your banana peppers into rings (or leave them whole if you’re feeling fancy!). Layer the peppers and onions (and hot peppers, if using) in your sterilized jars, packing them tightly so that they’re nice and snug.

Pour the Brine: Once your brine has cooled slightly, pour it over the peppers, making sure they’re fully submerged. If necessary, press them down with a spoon to make sure they stay under the brine.

Seal and Store: Seal the jars tightly with their lids. Let the jars cool to room temperature before storing them in the fridge. Wait at least 24 hours before digging in—though 2-3 days is even better for that perfect tangy flavor!

Enjoy: After the wait, you’re ready to snack! The longer they sit, the more intense the flavor will be, so be patient—you’ll be rewarded!