Categories: Canning & Pickling

Ingredients

• 2-3 pounds banana peppers (or jalapenos)
• 4 cups white vinegar
• 1 1/2 cup white sugar
• 2 teaspoons mustard seeds
• 2 teaspoons celery seeds
• -
• NOTE: You can mix in sliced carrots and onion pieces to the peppers.

Directions

1. NOTE: Be sure to wear kitchen gloves while working with hot peppers and don’t touch your eyes until the gloves are off.

2. Take off pepper hats and slice crossways into rings. For banana peppers don’t worry about seeds or membranes…for jalapenos you may want to remove seeds and membranes to reduce heat. A combo of hot and mild peppers is best.

3. Bring the vinegar, sugar to a boil adding mustard seed and celery seed tied into a spice bag or coffee filter. (If you use carrots, also bring those slices to a boil and remove, mixing with raw peppers and onions.)

4. Pack peppers tightly in the jars.

5. Pour on the hot pickling juice and bring liquid to withing 1/2 inch of the top.

6. Be sure the edge of the jar has no juice on it. Place lids and screw on bands tight.

7. Process in rolling water bath for 10 minutes. Cool on towel on counter for 24 hours. Store in pantry.

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