Place the sliced peppers, minced garlic and peppercorns in a clean glass jar.
Add the vinegar, water, sugar, and salt to a saucepan and bring it to a slow simmer just enough to dissolve the salt and sugar crystals. Pour over the peppers, making sure they are completely immersed in the brine.
Once slightly cooled, screw on the lid and refrigerate. Let it sit for at least 24 hours before eating. Can be stored refrigerated for up to 3 months.
Recipe by The Blurry Lime at https://www.theblurrylime.com/condiments/pickled-banana-peppers/