Sweet Pickled Banana Peppers
This is an excellent condiment for burgers, grilled meats, on top of pizzas and subs. Sweet tangy with a hint of hot, if you get a mildly hot pepper.
- 1⁄2 pound banana pepper, seeded and sliced crossways into rings
- 2 cups white vinegar
- 2/3 cup white sugar
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon celery seed
- Sterilize two 1/2 pint jars in boiling water.
- In a medium pot, bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place washed, sliced and seeded peppers in the 1/2 pint jars. Really pack them in!
- Pour on the hot pickling juice and bring liquid to within 1/2 inch of the top.
- Wipe the lip of the jars. Be sure the edge of the jar has no juice on it.
- Place lids and screw on bands finger-tip tight.
- Seal jar and leave for 2 weeks.**
**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.