For sandwiches! 1 lb. banana peppers (about 10) 3 cups white vinegar (5% acidity) 2 cups water 2 tablespoon kosher salt 1 tablespoon sugar 1 garlic clove per jar, minced - 1 lb. of banana peppers filled roughly 2 quart sized mason jars Fill jars with peppers and garlic, removing seeds and ribs Heat ingredients until salt and sugar dissolves. Let cool, then add to jars. Let pickle at least 24 hours.
Homemade KETCHUP, instead of the store bought containing tons of high frutose corn syrup -- 6 oz can tomato paste, 1/4 cup honey (or agave), 1/2 cup white vinegar, 1/4 cup water, 1 tsp sugar, 3/4 tsp salt, 1/4 tsp onion powder, 1/8 tsp garlic powder