https://www.thecountrycook.net/easy-pickled-banana-peppers/
- 2 cups white vinegar
- 2 cups apple cider vinegar
- 1 teaspoon mustard seed
- 1 teaspoon celery seed
- 1 pound banana peppers, tops removed then sliced into rings
- Bring the vinegar, mustard seed and celery seed to a rolling boil.
- Pour brine over peppers to within ½" of the top.
- Wipe off the rim and put lid and ring on. Allow to cool then put in the refrigerator.
- Leave for 1 week or longer to let peppers marinate (if you can wait that long!)
- You can also follow proper canning procedures and then process them in a water bath canner if you prefer.
