Begin by thoroughly cleaning a 32 or 38 oz mason jar in hot, soapy water. Rinse and let it dry upside down.

In a medium saucepan, combine 1.5 cups of water and 1.5 cups of chosen vinegar over medium-high heat and bring to a boil.

Slice the fresh banana peppers into discs, discarding the stems.

Layer the sliced banana peppers into the mason jar, packing them tightly but not crushing.

Stir in minced garlic and sea salt into the boiling vinegar-water mixture.

Allow the brine to cool for about 5-10 minutes, then carefully pour it over the banana peppers until submerged.

Cool to room temperature for about 30 minutes, then seal the jar and refrigerate. Let sit for 24 hours for optimal flavor.