Pickled Banana Peppers

• 10–12 banana peppers (about 1 lb), sliced into rings
• 2 cups white vinegar
• 1 cup water
• 2 Tbsp kosher salt
• 2 Tbsp sugar
• 2 cloves garlic, lightly crushed (optional)
• 1 tsp mustard seeds (optional)
• ½ tsp turmeric (optional — for color of brine)
• ¼ tsp calcium chloride (sometimes sold as "Pickle Crisp")

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Fill a stockpot with enough water to cover jars by more than 2" when standing, and begin to bring to a boil.

Slice peppers into rings. Wash jars thoroughly and sterilize (in dishwasher or boiling water). 

Bring vinegar, water, salt, sugar, and spices to a boil.

Pack jars with garlic, tumeric, and mustard (if using) and banana pepper rings. Sprinkle ⅛ tsp CaCl into each pint jar, and pour vinegar solution in leaving ½" head space. 

Seal each jar finger-tight with a canning lid and submerge in boiling water for 10 minutes. Remove from bath, allow to cool on a rack for 12–24 hours, and check seal.