Hot banana peppers
1 quart white vinegar
1 quart water
2 cloves garlic (for each jar)
1/2 cup salt
1 teaspoon olive oil

Let sit for 4-5 days. Be sure peppers stay submerged at all times. Take peppers out and rinse. Pack in sterilized jars.

Bring to a boil: white vinegar, water, garlic, and salt. Pour boiling solution over peppers. Place one clove of garlic in each jar. Add 1 teaspoon olive oil to each quart jar. If you use pint jars, add 1/2 teaspoon.

This original recipe, handed down over generations, doesn't call for any additional processing. This is how vinegar peppers are traditionally made (my grandfather made them this way).

Current USDA recommendations call for processing pint jars in a boiling water bath canner for 10 minutes and recommend that the garlic be removed. When jars are processed in a boiling water bath, they don't require sterilization before packing with peppers.