How to make
Remove the long stems of the banana peppers by cutting them off with a knife. In a jar with a twist-on cap, pour in the vinegar, salt, sugar and ground to powder aspirin. Fill the jar with peppers upright.
If they're too long, cut off the bottoms so that they match the height of the jar. Arrange chopped garlic cloves in between the banana peppers.
Heat up water and fill the jar up to the top. Close with the cap and turn it upside down to vacuum seal it. Store in a cool area. For more servings, increase the ingredient quantities accordingly.
