Recipe yields 3 pint jars.

Refrigerator Pickled Peppers

• Combine vinegar, water, salt, sugar, and turmeric in a small saucepan and heat to boiling.
  2 cups apple cider vinegar, 1 1/2 cups water, 2 teaspoons non-iodized salt, 2 tablespoons sugar, 1/4 teaspoon turmeric
• While liquid is heating, wash peppers and cut off the stems.
• Place 1/4 teaspoon celery seed, 1 teaspoon mustard seed, and 1 clove garlic into each pint-size jar.
  3/4 teaspoon celery seed, 3 teaspoons mustard seeds, 3 cloves garlic
• Slice peppers into 1/8-inch rings and add to jars.
  1 1/2 pound banana peppers
• Pour the warm brine over the peppers in the jar; seal.
• Cover with a lid, cool to room temperature, and let marinate in the fridge for several days before using them.
• Store in the refrigerator for a couple of months or more.

Canning Peppers (optional)

Prepare for Canning

• Wash the jars you'll use in hot soapy water, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Place empty jars in a canning pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.
• Wash canning lids and rings in hot water; set aside.

Making and Processing the Pickles

• Combine vinegar, salt, sugar, and turmeric in a small saucepan and heat to boiling.
• While liquid is heating, wash peppers and cut off the stems.
• Slice peppers into 1/8-inch rings.
• Remove empty jars from canner and place on a towel-lined countertop. Drop one clove garlic in each jar. Divide the banana pepper rings between 3 pint jars, packing slightly.
• Pour the hot brine over the peppers in the jar to a 1/2" headspace.
• Run a non-metallic butter knife or canning tool around the inside of the jar to release any air bubbles. Add more liquid to the jar if necessary to maintain 1/2" headspace.
• Wipe the jar rims; a clean rim is essential to a good seal.
• Set a flat lid in place. Screw a canning ring on, firmly tight.
• Use a jar lifter to gently place jars into the boiling water bath. Be sure to put a wire rack in the bottom of the pot to prevent the jars from sitting directly on the bottom. Water should cover the top of the jars by two inches. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and then set the timer.
• Process pint jars for 10 minutes. (15 minutes if you are situated between 1,000- 6,000' in elevation, 20 minutes over 6,000 elevation.)
• Remove jars to a flat surface and allow to cool to room temperature.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Store in a cool, dry place. These canned peppers have a shelf life of 12-18 months.