Wash and dry banana peppers
Slice peppers into rings or leave whole
Sterilize a clean jar
Pack peppers into the jar
Add garlic, if desired
Combine vinegar, water, salt, and sugar in a saucepan
Bring the brine to a boil
Stir until salt and sugar dissolve
Pour hot brine over the peppers
Remove air bubbles
Seal the jar
Let cool to room temperature
Refrigerate for at least 24 hours before using
Store in the refrigerator
Use within a few weeks