3 cups of vinegar (white, apple cider, or red wine all work well)
4 medium-sized banana peppers
1/4 cup sugar
1 tbsp. salt
6-10 garlic cloves, peeled
1/2 tsp. oregano
1/2 tsp. dill (or fresh dill sprigs)
1 tsp. black peppercorns (divided)
2 clean pickle jars (recycled is fine!)
Wash and prep peppers thoroughly. Slice and de-seed them if not pickling them whole (I chose rings). Be sure to wear gloves if using the spicier pepper types! Add peppers to jars, approximately 2 per jar, more or less depending on the addition of other ingredients.
Combine vinegar, sugar, salt, oregano, dill and 6 garlic cloves in medium saucepan. Bring to boil.
Reduce heat and simmer with lid for 20 minutes.
If adding additional veggies such as onion, chop to preferred size and add to jar along with 1/2 tsp. of peppercorns and some fresh dill, if desired.
Once brine has finished simmering, strain mixture and discard scraps. Slowly ladle strained brine into jars, covering contents.
Once jars are cool enough to handle, transfer to the refrigerator.