Instructions

• Choose one clean half‑gallon jar or two clean quart jars. Place the 3 smashed garlic cloves, 2 teaspoons black peppercorns, and 2 bay leaves in the bottom of the jar(s).
• If the peppers are not already washed, rinse and dry the 1 1/2 pounds of fresh pepperoncini or banana peppers. Use a small, sharp knife to cut a single slit down one side of each pepper so the brine can penetrate.
• Pack the peppers into the jar(s) as tightly as you can without crushing them.
• In a small pot, combine 2 cups white vinegar, 2 cups water, 2 tablespoons kosher or pickling salt, and 2 tablespoons granulated sugar. Bring the mixture to a full boil, stirring so the salt and sugar dissolve.
• For refrigerator pickles: carefully pour the boiling brine over the packed peppers until they are fully covered. Screw the lids on the jars. Let the jars cool to room temperature, then transfer them to the refrigerator. Make sure the peppers remain submerged under the brine; add more cooled brine or a weight if necessary.
• Refrigerated pickles: wait at least 3 days before using. For best flavor, let them sit 1–2 weeks. These will keep in the refrigerator for several months.
• If you prefer to water‑bath can: after step 4, pour the boiling brine into the packed jars leaving 1/4 inch headspace. Insert a non‑sharp utensil (a butter knife) down the side of each jar to release any trapped air bubbles.
• Wipe the jar rims clean, place lids and screw bands on fingertip tight, and process in a boiling water bath canner for 10 minutes (use 15 minutes if you are over 1,000 feet elevation).
• After processing, carefully remove the jars and let them sit undisturbed at room temperature for 24 hours. Remove the screw bands and check seals. Any jar that did not seal should be refrigerated and used within 2 months. Properly sealed jars can be stored in a cool, dark place for up to 1 year.
• Note: over time the peppers may become slightly shriveled and their color may darken; this is normal.