- 1/2 lb banana pepper, seeded and slicded across, so you have rings
- 2 cups white vinegar
- 2/3 cup white sugar
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seed
Total Time: 35 mins
- Sterilize 2- 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place peppers in the 1/2 pint jars.
- Pour on the pickling juice.
- Bring brine to within 1/2″ of the top.
- Be sure the edge of the jar has no juice on it.
- Seal jar and leave for 2 weeks.