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Sweet Pickled Banana Peppers

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Sweet Pickled Banana Peppers
What do you do with all those banana peppers you grew in your garden this year? This is the best way to dress up any dish with that wonderful sweet pepper flavor. Great on sandwiches, chicken wraps, salads, breakfast hash... the possibilities are endless!
Ingredients
  1. 1/2 lb. banana pepper, seeded and sliced crossways into rings
  2. 2 cups white vinegar
  3. 2/3 cup white sugar
  4. 1/2 teaspoon mustard seeds
  5. 1/2 teaspoon celery seed
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Instructions
  1. Sterilize 2- 1/2 pint jars.
  2. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
  3. Place peppers in the 1/2 pint jars.
  4. Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
  5. Be sure the edge of the jar has no juice on it.
  6. Place lids and screw on bands finger-tip tight.
  7. Seal jars and allow to cool.
  8. Refrigerate and enjoy.
Notes
  1. 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.
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