Wash the banana peppers thoroughly and pat them dry.

Slice them into thin rings, about ¼ inch thick. Discard the stems and shake out the seeds if you prefer a cleaner look.

Peel and lightly smash the garlic cloves to help release their flavor.

Pro Tip: Wearing gloves while slicing can help if your skin is sensitive to pepper oils — even banana peppers can leave a slight sting after a while.

Grab your clean glass jars and divide the sliced peppers evenly between them.

Drop a smashed garlic clove into each jar.

If you're using optional spices (like red pepper flakes), add them now too.

Pro Tip: Pack the peppers in tightly, but don’t press them down — you want room for the brine to flow through.

In a small saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, celery seeds, and black peppercorns.

Bring the mixture to a gentle boil over medium heat, stirring occasionally to dissolve the sugar and salt completely.

Pro Tip: Once the mixture starts to bubble around the edges, give it a final stir — the goal is to fully dissolve everything, not reduce the liquid.

Carefully pour the hot brine into each jar, making sure to cover the peppers completely.

Use a spoon or chopstick to gently poke around and release any trapped air bubbles.

Leave about ½ inch of headspace at the top.

Pro Tip: Using a funnel makes this step neater, especially when working with smaller jars.

Wipe the rims of the jars with a clean cloth or paper towel.

Add the lids and tighten until just snug — don’t over-tighten.

Let the jars sit at room temperature until they cool completely.

Once cooled, pop the jars in the refrigerator.

Let the peppers pickle for at least 24 hours before tasting, though they get better after 2–3 days.

Pro Tip: These pickles keep well in the fridge for up to 1 month — and they tend to get more flavorful with time!