Place the garlic and peppercorns in the bottom of a clean, quart-sized canning jar. Be sure that you have a tight-fitting lid.

Pack the banana pepper slices in the jar as tightly as possible, leaving about an inch of space at the top of the jar.

Combine the vinegar, water and salt in a small sauce pan and bring to a boil. Stir until the salt is fully dissolved.

Pour the vinegar mixture into the jar until the peppers are completely submerged. Cover with a lid and allow the jar to cool slightly.

Refrigerate for at least 12-24 hours for the best flavor. Store in the refrigerator for up to 6 weeks.

Serve pickled peppers on sandwiches, on top of salads, on eggs or just eat them out of the jar for a crunchy snack!