I tried this recipe last year and loved it. This year I went a little bit overboard, our cool Michigan summer created a bumper crop of 14 lbs of Hungarian Wax and Banana peppers from 17 plants. I took the challenge, I had no idea how much work was ahead of me (many hours). I managed 2 dozen pints, every one sealed. Here is the recipe, and some pics... Pickled Hungarian Wax Peppers 2 lbs Hungarian Wax or Banana peppers 4 cups water 1/3 cup salt 5 or 6 cloves garlic 1 teaspoon dried oregano 4 teaspoons dried basil, crushed 3 cups water 1 1/2 cups apple cider vinegar Slice the peppers in half lengthwise. Rinse and discard the seeds and interior pulp. Combine the 4 cups of water and the salt until dissolved. In a large glass bowl cover peppers with the salt solution. Let stand overnight. Drain, and rinse well. In a large saucepan combine the 3 cups water, vinegar, basil, and oregano. Bring to a boil, then reduce heat and simmer for 10 minutes. Meanwhile, pack peppers in hot clean pint jars, leaving 1/2 inch headspace. Add a clove of garlic to each jar. Pour the hot vinegar mixture over the peppers, stirring the mixture to keep the herbs evenly distributed. Leave 1/2 inch headspace in each jar. Prepare the lids according to the manufacturers directions. Wipe jar rims and adjust lids. Process in boiling water bath canner for 10 minutes, start timing when the water returns to boiling. Makes 5 or 6 pints.