[MomwithHope]

Pickled banana peppers

yield - whatever you want
Wash your peppers and cut into rings. Pop out seeds and membrane. Put raw rings in canning jars, fill to the bottom of the neck, don't force pack too many in.
Make your brine. Increase proportions depending on how many peppers you have. I figure roughly 1 1/4 cup brine for each pint.
Bring to a simmer until all is dissolved -
1 cup white vinegar
2 cups water
2/3 cup sugar
1/2 tsp celery seed
1/2 tsp mustard seed
When it simmers and all sugar is dissolved, pour brine into jars up to the bottom of the neck. Cover. Process pints 15 minutes, quarts 30 minutes.

[Marcella]

“Pickled banana peppers”

Thanks, copied and printed.