Pickled hot peppers

Ingredients

Preparation

For the peppers

1. Divide the garlic, peppercorns, allspice berries, dried oregano, dried thyme, and bay leaves equally between twelve 500 ml mason jars.
2. Cut all banana peppers into thin rounds. Mix them well in a large bowl.
3. Stuff the jars full of peppers. (The use of latex gloves is recommended.)

For the brine

1. Combine the vinegars, water, salt, and brown sugar in a large saucepan. Bring to a boil. Whisk to dissolve salt and sugar.
2. Divide the boiling brine solution among the twelve jars, leaving half an inch of space below the rim. Top each jar with a tablespoon of the olive oil. Close the jars with two-piece lids.
3. Bring a large saucepan of water to a boil. Process the jars for 12 minutes in the boiling water bath. Store for three weeks before eating. Refrigerate after opening.