Pickled Banana Peppers

There is a very interesting story behind this recipe.
My mom went out of town and it was my job to water her plants while she was gone.
 My reward was all the vegetables I wanted from her garden.
 Lucky me right?
So, while I was watering, I pulled about 50 peppers from her garden over a weekend.
They were mine all mine, what to do with all those peppers I thought?
 I then found a recipe for pickling banana peppers.
I cut and chopped and removed all the seeds.
I cooked them on the stove like the recipe said
I put them in a water bath and was washing up when my hands began to burn.
I mean really burn.
So I went to my medicine cabinet and used the aloe for my daughters sunburn.
Temporary relief.
I went and got the burn spray from the medicine cabinet
More temporary relief
I then had the bright idea to stick them in a nice bowl of ice water. Great idea right?
HOLY MOLEY MOTHER OF GOD!
That hurt the worst.
It felt like someone was holding a match under my hands.
So I tell the hubster, “we may have to take a trip to the emergency room.” I am not sure what to do to relieve the pain.
He goes on line and said “try a combination of milk and baking soda.”
“Milk and baking soda,” I think to myself, I will stand on my head and suck through a straw with a hole in it to get some relief.
So I fill up a bowl and put milk in it. I forgot about the baking soda.
AHHHHH relief.
It starts to burn and I dunk it again and again, until no more pain.
The moral of this story?
Are you ready for it?
Don’t be so greedy and you wont get burned.
I thought you would like that one.
So, here is the recipe.
If you decide to substitute a few hot banana peppers for regular ones, knock yourself out.
Just remember to use gloves.
 Ingredients for 5 pint jars:
40 sweet banana peppers sliced to 1 inch rings
2 cup of white vinegar
2 cup of water
1 bay leaf
3 teaspoon of salt
3 teaspoons sugar
1/2 cup chopped onion
5 whole garlic clove
25 peppercorns (optional)
Directions
In a medium sauce pan combine peppers, vinegar water bay leaf and salt. Cook on medium for 5-10 minutes
Sterilize jars and lids to manufacturers directions. Add 1 garlic clove and 5 peppercorns to each jar. Pour in the cooked pepper mixture leave 1/4 inch head space. Wipe rim clean and seal.
Process in a hot water bath for 10 minutes. Remove and allow to cool. Any jar that is not sealed should be refrigerated.
Peace be with you,
Veronica