Joe'S Sweet Pickled Banana Peppers

• 1/2 lb banana pepper, seeded and slicded across, so you have rings
• 2 cups white vinegar
• 2/3 cup white sugar
• 1 tablespoon black peppercorns
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon celery seed
• 1 teaspoon sea salt
• 1 large onion, halved and cut into 1-inch slices
• 6 bay leaves

1. Sterilize 2- 1/2 pint jars.
2. Bring the peppers corns,vinegar, sugar, mustard seed, celery seed, and remaining ingredients to a rolling boil.
3. Remove bay leaves unless you prefer to leave in for appearance.
4. Place peppers in the 1/2 pint jars.
5. Pour on the pickling juice.
6. Bring brine to within 1/2" of the top.
7. Be sure the edge of the jar has no juice on it.
8. Seal in jars and leave for 2 weeks before opening.**.
9. **This is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.

banana pepper, white vinegar, white sugar, black peppercorns, mustard seeds, celery, salt, onion, bay leaves

Taken from www.food.com/recipe/joes-sweet-pickled-banana-peppers-382327 (may not work)