These are fridge pickles, meant to be kept in the fridge only and not canned. As long as you use a clean utensil to dip into them, they should keep well for weeks.
2 cups white vinegar
6 Tbsp. salt
1/4 cup olive oil6 Tbsp. water
1-2 garlic cloves, chopped fine
sliced, seeded peppers
Use time/mixing or some heat to dissolve the salt in the vinegar. If you use heat, allow mixture to cool before adding the rest of the ingredients. Use a mixture of hot or sweet peppers as you prefer and make sure the brine covers them; Naomi and I used banana peppers which are mostly mild, a little spicy here and there. Store in the fridge in a covered container.
What else would you do with pickled peppers besides sandwiches? I'm all ears.