Peach-Pepper Preserves Recipe - I've made this a few times and it's so yummy over cream cheese on crackers. I would recommend cooking it on the stove for about 10 minutes on medium heat because it tends to boil over really fast in the microwave...and then you have a huge sticky mess.
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.