Sweet Pickled Banana Peppers

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

banana pepper, pickling juice, white vinegar, white sugar, mustard seeds, celery

Taken from www.food.com/recipe/sweet-pickled-banana-peppers-17254 (may not work)