Anyone growing Pepperoncini's?

Pillage, I only have 4 plants and have made 4 quart jars so far.
The sooner I pick enough the sooner new blooms and fruits come on.

I found this on the web and realy like it.

INGREDIENTS

1 1/2 pounds fresh pepperoncini or banana peppers , washed
2 cups white vinegar
2 cups water
2 tablespoons kosher or pickling salt
2 tablespoons granulated sugar
3 cloves garlic , smashed
2 teaspoons black peppercorns
2 bay leaves

INSTRUCTIONS

Use a small, sharp knife to cut a slit down one side of each pepper. This will enable the brine to fully penetrate the peppers.

Place the garlic, black peppercorns and bay leaves in the bottom of a large jar (half gallon) or divide between two quart-sized jars.
Pack peppers into the jar as tightly as you can.

In a small pot bring the vinegar, water, sugar and salt to a boil. Bring vinegar, water, salt and sugar to a boil.

Pour boiling brine over peppers until they are fully covered by the brine. Screw lid shut and let them sit until fully cooled.

Transfer to the refrigerator. Let the pickled peppers sit for at least 3 days before using. For the best flavor let them sit for 1-2 weeks to allow the peppers time to fully absorb the flavors. The color of the peppers will gradually become slightly shriveled over time as well as lose their bright yellow color, turning a darker yellow.

Store in the refrigerator and make sure the peppers are always submerged under the brine. These pickled pepperoncini peppers will keep for several months in the fridge. You can also water bath can them and they will keep even longer.

Makes 2 quarts.

You can toss a little honey in the vinegar mixture, too