Need pickling advice for banana peppers

Thirdeye does some Bread n Butter jalepenos that look delish! Or try here
http://www.pickyourown.org/allaboutcanning.htm
Good Luck!

I just put some up a couple weeks ago, use a basic brine of 3 cups vinegar, 1.5 cups water, 1 Tbs salt, and 1 Tbs sugar. Wash and slice the peppers and pack into the jar, boil the brine and pour into the jar. Put on the lid and let cool then refrigerate. They are ready in about 2 weeks, since they are not processed keep them refrigerated. -RP

this is a variation of the technique AZRP posted above. i have used it for years to make refrigerator dill pickles.

6 cups white vinegar
6 cups water
2/3 cup salt

mix to dissolve the salt. sometimes i heat it to speed things along, but i cool before using. i used to pour the hot brine over the small cukes but i realized that tended to cook them, which led to them losing their crispness after a couple of months in the fridge.

anyway, i pack the pickling-size cukes into clean jars (and for dill pickles, i use 1-2 heads of fresh dill, a dozen peppercorns and a large peeled clove of garlic), and fill to the brim with cooled brine. i keep them in the garage refrigerator which is set to just above freezing. they keep about a year without getting too soft and mushy.

i see no reason why this wouldn't work (without the dill and maybe without the garlic, to your taste) for either whole or sliced banana or other peppers.