Easy Pickled Banana Pepper Rings

Tip: click step to get into cook mode

1 lb banana peppers (washed & sliced (about 10-12 cups))

2 garlic cloves (peeled & crushed - 2 per jar, if using more than one jar)

3 cups distilled vinegar

2 cups water

2 tbsp kosher salt

1 tbsp sugar

To a pot on the stove add the vinegar, water, salt & sugar. Whisk together to combine.
Bring the liquid to a boil, whisking constantly until the salt & sugar dissolve.
Remove the pot from heat, and allow the liquid to cool completely.
Add two cloves of garlic to a clean pint sized mason jar, 4 to a quart jar. Fill the jar up with the sliced banana peppers. Repeat as needed, depending on the size of your jars.
Spoon or pour the cooled liquid over the pepper rings. Fill the jar or jars. Secure the lid.
Refrigerate for at least 24 hours, but up to 48 before using.