Ingredients
- 1⁄2 lb banana pepper, seeded and sliced crossways into rings
- Pickling Juice
- 2 cups white vinegar
- 2⁄3 cup white sugar
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon celery seed
Directions
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Sterilize 2- 1/2 pint jars.
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Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
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Place peppers in the 1/2 pint jars.
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Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
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Be sure the edge of the jar has no juice on it.
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Place lids and screw on bands finger-tip tight.
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Seal jar and leave for 2 weeks.**.
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**This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn’t sealed, either re-process the jars within the 24 hours or refrigerate and use first.