Several nice big banana peppers, sliced into rings; a couple heads of garlic, husked and smashed, a bit of salt, and just enough water to cover. Then the age-old pickling routine: weight, wait, great.
Actually, they are a little soft and not hot enough. I think for the next batch, I should add some hotter peppers. I'm also going to experiment with making a small fraction of the brine with some live vinegar. Not so much that they are "pickled" by it, but I'm looking for ways to reduce the salt content and add bacterial diversity.