Following is my favorite recipe for banana peppers. It comes from the Ball Blue Book, Easy Guide to Tasty, Thrifty Home Canning and Freezing. My family loves
these pickled peppers!

PICKLED PEPPERS

4 quarts long, red, green or yellow peppers (Hungarian, Banana or other varieties.)
1 1/2 cups salt
1/4 cup sugar
2 cloves garlic
2 tablespoons prepared horseradish
10 cups vinegar
2 cups water

Cut two small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers into hot canning jars, leaving 1/4-inch head space. Pour boiling hot pickling liquid over peppers, leaving 1/4-inch head space. Adjust caps. Process half-pints and pints 10 minutes in boiling-water bath. Yield: about 8 pints.