• 35minutes
  • 274calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsSelenium, Natrium, Potassium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 lb banana pepper , seeded and sliced crossways into rings

  2. 2 cups white vinegar

  3. 2/3 cup white sugar

  4. 1/2 teaspoon mustard seeds

  5. 1/2 teaspoon celery seed

Instructions Jump to Ingredients ↑

  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 1/2 pint jars.

  4. Pour on the hot pickling juice and bring liquid to within 1/2" 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 2 weeks.**.

  8. **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.


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