Start by cleaning a 32-38 ounce mason jar thoroughly with hot, soapy water, and rinse well. Allow it to air dry.

In a medium saucepan, combine 1.5 cups of your chosen vinegar and 1.5 cups of water. Bring this mixture to a rolling boil over medium-high heat.

While the brine is coming to a boil, take your fresh banana peppers and slice them into rings, discarding the stems.

Pack the sliced banana peppers into the prepared mason jar, layering them tightly but not too compressed.

Once the brine reaches a boil, carefully remove the saucepan from heat and stir in the minced garlic and sea salt.

After cooling slightly, slowly pour the hot brine over the packed peppers in the mason jar, ensuring they are fully submerged.

Finally, seal the jar with its lid and place it in the refrigerator. Your Quick Pickled Banana Peppers can be enjoyed within 30-60 minutes.