sliced peppersCubanelle or banana peppers are great choices
white distilled vinegar
garlic1/2 tsp per qt.
kosher or canning salttsp. per qt.
Pack peppers into canning jar or sealable container.
Fill jar half way with vinegar, then top off with water.
Drain into microwave safe bowl or large measuring cup.
Add salt and garlic to the vinegar/water, then microwave for approximately 4 minutes. It should be very hot, but not yet boiling.
Pour it back into the container of peppers.
Put on canning top or cover tightly and allow to cool.
Once fully cooled off, refrigerate.
The peppers can be used the next day, and will last in the refrigerator for about a month. The salt and vinegar will deter spoilage. *This recipe does not go through the steps of a full canning process, so refrigeration is encouraged.