INGREDIENTS
4 cups
banana pepper, about 10-12 peppers
4 cloves
garlic, sliced in half
2 tsp
whole black peppercorns
1 tsp
crushed red pepper
1/2 tbsp
granulated sugar
1 tsp
yellow mustard seed
1 1/2 cups
boiling water
1 1/2 cups
white vinegar
1 tbsp
kosher salt, or pickling salt