When summer gardens flourish with banana peppers, canning them in a brine liquid of vinegar, salt and spices is a way to preserve the peppers. A proper brine solution extracts juices and sugar from the peppers, forming lactic acid, which acts as a preservative to your canned peppers. The fresh packing method ensures that the peppers retain a nice crunch because the peppers are packed raw and are brined, or pickled, in canning jars as they age.
Combine the vinegar, salt, sugar, water, garlic and peppercorns in a large, nonreactive pot. Bring the brine mixture to a boil over high heat, and continue to boil for three minutes, stirring occasionally. Allow the brine liquid to cool for one hour.
Cut a lengthwise slit in each pepper with a sharp knife, piercing just the skin, from the stem to the tip. Pack the the peppers snugly in six sterilized quart-sized glass canning jars.
Pour the brine liquid over the peppers, leaving 1/2-inch head-space. Fit the lids on the jars and tightly screw on the metal rings.
Place the jars in a large pot of boiling water, completely immersed, for 15 minutes. Use tongs to remove the jars.
Allow the jars to cool completely. Store the peppers in a cool, dry place and allow them to age for two weeks before consuming.
You can substitute any peppers for the banana peppers.