3 1/2 pounds banana peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped
Place the banana peppers, into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
Spoon peppers into sterile jars, and fill to the top with the liquid, leave some headspace. Bang jars on the counter to get air bubbles our. Place lids and rings on the jars. Twisting as tight as possible.
Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.