These wonderful pickled sweet peppers are great on hot dogs, hamburgers, tossed and salads, and much more!


1/2 lb banana pepper, seeded and slicded across,so you have rings

Pickling Juice

2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed

    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 pickling juice.
    5. Bring brine to within 1/2-inch of the top.
    6. Be sure the edge of the jar has no juice on it.
    7. Seal jar and leave for 2 weeks.