1/2 lb. banana peppers (about 3 large peppers), seeded and sliced crossways into rings
Pickling Juice
2 c. white vinegar
2/3 c. white sugar
1/2 tsp. mustard seed or 1 tsp. ground mustard
1/2 tsp. celery seeds
Directions
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 jars.
4. Pour on the hot pickling juice and bring liquid to within 1/2 inch 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 jar and leave for at least 2 weeks.
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