Recipe(tried): Banana Peppers, Pickled

Recipes for Picked Peppers are about as varied as Spaghetti, usually all delicious; just depends on your personal taste buds.

This Recipe My Husband BILL Makes Every Year...

Clean the BANANA PEPPERS...if you have sensitive skin, please use a latex glove to handle the peppers, and keep you hands off your eyes!
If the pepers are very large, you cut them into long slices; after removing the tops, slice down the entire length, carefully remove seeds and those hot veins.
Or, if they are the longer, thin type, just cut the top off, leave the seeds inside; for some reason they seem to keep better intact.

Make up the SOLUTION IN A NON-reactive kettle/pot, NOT aluminum...it darkens the solution.

General rule of thumb for solutions are 2-1, 3-1, 4-1, the first numbers being
quarts of WATER, and the "1's" being WHITE VINEGAR.
We find that a 3-1 (Three parts water, to one part white vinegar) works well; as the solutions will become more vinegary, as peppers sit in solution.

Put 3 quarts (12 cups) water into the kettle
Add: 1 quart (4 cups) white vinegar
Add: 6 teaspoonsful mixed pickling spices (found in grocery stores)
Add: 6 teaspoonsful of NON-iodized salt (pickling) or (kosher)

Bring liquid to a boil and then boil for 5 minutes. This makes about 9 quarts of peppers.

Tightly pack your peppers into, sterilized jars. After you add the solution the peppers shrink and will tend to 'float' if not packed tightly. Add hot solution over the peppers, and then fill with this liquid to within 1" of the top of the jar rim. Wipe the rim dry. Add your hot, clean and wiped dry lids and rings. Tighten.

Some folks like to add a peeled clove of garlic; but it tends to get mushy.
There is no need to 'process' these peppers.