Canned Banana Peppers
Banana peppers packed into half-pint jars and covered with a boiling sweet vinegar brine seasoned with mustard and celery seed.
Before you start: How many peppers to use is never stated — pack the jars as full as they'll go. The brine makes more than two half-pints will take.
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Ingredients
- 2 cups white vinegar
- 2/3 cup white sugar
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon celery seed
- Garlic, to taste
- Banana peppers, enough to fill jars
Directions
- Sterilize 2 half-pint jars.
- Bring the vinegar, sugar, mustard seed, and celery seed to a rolling boil.
- Place peppers in the half-pint jars.
- Pour on the hot pickling juice and bring the liquid to within 1/2 inch of the top.
- 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.
Notes
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