I use a refrigerator pack recipe to pickle peppers, okra, etc. Heat processing seems to leave the okra too soft, so if you have fridge space, this recipe is great. We often do a mixture of peppers and okra.
Pickled Banana Peppers – Refrigerated Pack
½ cup salt, preferably pickling salt
½ cup sugar
1 qt. white vinegar
½ tsp mustard seed
1 tsp peppercorns
1 tsp celery seed
1 tsp turmeric
Crushed red pepper, optional, to taste
2-3 cloves of garlic
2 packed cups sliced sweet banana peppers, seeded
2 sliced jalapeno peppers, seeded
Bring first 6 ingredients to a boil, then simmer for 30 minutes. Pack banana pepper rings, jalapenos and garlic into containers. Because the peppers will be stored in the refrigerator, you can use any type of glass container with a tight-fitting lid. Canning jars are not necessary.
Pour hot vinegar solution into filled jars. Allow to cool, then store in refrigerator until opened for serving. After opening, return to refrigerator. Peppers are best if you let them stand in the fridge for 2 weeks before serving.
Recipe makes enough vinegar solution for two quart jars of packed peppers, so adjust as necessary if you have more peppers.
Other vegetables pickle well in this solution such as other types of peppers, small onions, carrot slices or small carrots, cauliflower, okra, etc. Dill (fresh or dried or seed) can be added at the same time as the vegetables.