Pickled jalapenos and banana peppers

Cut the banana peppers into little rings, cutting the seeds out at the tip; cut the jalapenos into rings. Keep the two separate.

Bring white vinegar, water, a little sugar and some salt to a simmer; chop about three cloves of garlic per batch.

Off the heat, add the jalapenos and garlic to the hot brine and let sit 10 minutes to soften.

Spoon the peppers into clean jars and let the brine cool to room temperature.

Bring the brine back up to temperature, take off the heat, and sit the banana peppers in it 7 minutes; spoon into jars.

Once the brine has cooled, top the peppers with it so all are covered. Refrigerate about a couple of days before eating; they keep for weeks in the fridge and are not pantry stable.