These pack a punch. Sweet and tangy, with enough burn that you feel it, but not so much that it gets in the way of whatever you pair them with.

The garlic adds a different kind of boldness to the spice of the peppers. Don't worry if the garlic turns blue! This is a harmless chemical reaction which does not affect the flavor or texture.

• Knife and cutting board
• Canning jar or seal-able glass container
• Small sauce pan

• 5-6 hot banana peppers.
• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1/2 cup white sugar.
• 1/2 cup water.
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 head of garlic cloves, peeled with ends removed.

1. Wash banana peppers and remove stalks.
2. Remove and discard the main collection of seeds from each pepper and slice into half-centimeter rings.
3. Peel the garlic cloves and remove the ends.
4. Place the banana peppers and garlic cloves in the jar.
5. In the sauce pan combine the other ingredients and heat over medium-high heat. When it begins to bubble, turn off the heat and pour it into the canning jar.
6. If necessary, top up the jar with more water and vinegar. All the vegetables must be fully submerged.
7. Seal the jar and let it come to room temperature on the counter, then refrigerate.

• The garlic might turn blue. This is a natural chemical reaction and will not affect the taste of the pickles.
• The garlic cloves are potent, the pickling process does not diminish they flavor. Be careful before you bite, or perhaps slice them into smaller pieces.
• The pickles are ready to eat when the jar has cooled to room temperature, but taste best after a night in the fridge.
• Consume within two weeks for optimal flavor.

This could work equally well with cucumber slices

The Country Cook

The Pepper Geek