Picked a pint of peppers for pickling.
Super easy recipe for small mid-season harvests. Great for burgers and subs.
Approximately 1/2 pound banana peppers, stems and seeds removed
2 c white vinegar
2/3 c white sugar
1/2 tsp mustard seeds
1/2 tsp celery seeds
Sterilize two 1/2 pint jars, or one pint jar
Slice peppers crossway into rings
Place peppers into jars, use wooden spoon to gently press peppers down to remove excess space
Bring vinegar, sugar, mustard seed and celery seed to a roiling boil
Remove from heat and immediately pour into jars, filling to within 1/2 inch of the lip
Wipe lip with clean cloth to remove any spilled juiced
Place lids and screw band finger tight
Wait for the satisfying PING that means the jar is sealed
Refrigerate, leave them alone for two weeks (if you can) for full flavor
Enjoy with in 3 months
*This does NOT meet USDA NCHFP guidelines. If you want to properly can for extended shelf life, see these guidelines
This could be a good use for the capsicum peppers that I should have, fingers crossed.