Yield: Two half-pint jars
Hot banana peppers, sliced crossways into rings, 12 ounces
(remove seeds for less heat, leave seeds for more heat)
cups white vinegar
1 tablespoon pickling salt
1 cup white sugar
2 teaspoons mustard seeds
1/2 teaspoon celery seed
2 teaspoons turmeric
Sterilize two half-pint pint jars.
Bring the vinegar, salt, sugar, mustard seed, celery seed, and turmeric to a rolling boil.
Place peppers in the half-pint jars.
Pour the hot pickling juice over the peppers to within half an inch of the jar top.
Be sure the edge of the jar has no juice on it.
Place lids and screw on bands finger-tip tight.
Boil in a hot-water bath for 10 minutes. Remove from bath and allow to cool undisturbed. You will hear the ping as each jar lid seals. Once the jars are fully cool, screw the bands on more tightly. Store on shelf.