- Sterilize 2- 1/2 pint jars.
- Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
- Place peppers in the 1/2 pint jars.
- Pour on the pickling juice.
- Bring brine to within 1/2-inch of the top.
- Be sure the edge of the jar has no juice on it.
- Seal jar and leave for 2 weeks.
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