Wash and slice the peppers: Rinse banana peppers, pat dry, trim the stems, and slice into medium-thin rings. Wear gloves if using hotter peppers.
Pack the jar: Add garlic and optional spices to a clean glass jar, then pack in the pepper rings. Leave about ½ inch of space at the top.
Make the brine: In a small saucepan, combine vinegar, water, salt, and sugar. Bring to a boil and stir until fully dissolved.
Pour over peppers: Carefully pour the hot brine over the pepper rings until fully covered. Press peppers down and release air bubbles with a chopstick or butter knife.
Cool and refrigerate: Let the jar cool at room temperature, then cover and refrigerate.
Wait before serving: Enjoy after 24–48 hours for good flavor, or wait about 1 week for a deeper, deli-style taste.
