Canned Pickled Peppers

Ingredients

• 2 1/2–3 lb (1.1–1.4 kg) yellow/banana peppers
• 5 cups 5% acidity cider vinegar
• 1 1/4 cups water
• 5 tsp canning or pickling salt
• 2 tbsp celery seed
• 4 tbsp mustard seed

Instructions

1. 1

   Wash and rinse 4 pint canning jars and keep them hot. Prepare lids and bands according to their manufacturer's directions.

2. 2

   Wash peppers, remove the stem ends and slice into 1/4-inch rings.

3. 3

   Combine vinegar, water and salt and bring to a boil.

4. 4

   Put 1/2 tbsp celery seed and 1 tbsp mustard seed into each hot pint jar, then fill with pepper rings.

5. 5

   Cover with boiling pickling liquid, leaving 1/2-inch headspace. Remove air bubbles, recheck headspace and wipe jar rims before applying lids.

6. 6

   Process pints in a boiling-water canner: 10 min at 0–1,000 ft; 15 min at 1,001–6,000 ft; 20 min above 6,000 ft. Cool undisturbed 12–24 hours and check seals.