1 c. vinegar
1 c. water
1 bunch banana peppers

Remove stem and seeds from banana peppers. Combine vinegar and water in large saucepan; bring to a rolling boil. Drop peppers into boiling liquid; cook 5 minutes. Pack peppers into pint or quart jars.

Add to each quart:

1/2 tsp. salt
1 tsp. sugar
1/4 bay leaf, if desired
1 clove garlic, if desired

Finish filling jars with hot liquid. Seal and store.

(D-District 32)