Wash the banana peppers thoroughly
Slice the peppers into rings or leave them whole
Remove stems and seeds if desired
Sterilize a clean glass jar
Pack the peppers tightly into the jar
Add garlic, dill, or other seasonings if desired
Combine vinegar, water, salt, and sugar in a pot
Bring the brine to a boil
Stir until the salt and sugar dissolve
Pour the hot brine over the peppers
Leave a small amount of headspace at the top
Remove air bubbles by tapping the jar gently
Seal the jar with a lid
Let the jar cool to room temperature
Refrigerate for quick pickles
Wait at least 24 hours before eating
Store in the refrigerator for up to several weeks