Joe's Sweet Pickled Banana Peppers

My own recipe. My wife and i love these sweet peppers. They are great on hot dogs,hamburgers,sub sandwiches or just about anything you wanna put them on or in.

• Ready In: 1 hr
• Serves: 4-6
• Yields: 2 pint jars

Ingredients

• 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

Directions

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.