Crispy Picked Banana Peppers
Ingredients:
- 2 cups white vinegar
- 2 cups apple cider vinegar
- 1 cup sugar
- 1 tsp. mustard seed
- 1 tsp. celery seed
- 1 lb. banana peppers, tops removed, sliced into rings
- 4 pint glass jars with seals and lids
Directions:
- Divide banana peppers into jars. Depending on the size of peppers, the number of jars needed can vary. Fill jars with peppers to within 1/2 inch from the top.
- Bring vinegar, sugar, mustard seed and celery seed to a rolling boil. Pour brine over peppers to cover. Wipe off the rim and put the lid and ring on.
- Allow to cool and then put in the refrigerator. Leave for 1 week or longer to let peppers marinate. You can also follow proper canning procedures and process peppers in a water bath canner if you prefer to keep peppers longer.
