Joe'S Sweet Pickled Banana Peppers - cooking recipe

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

Preparation

Sterilize 2- 1/2 pint jars.
Bring the peppers corns,vinegar, sugar, mustard seed, celery seed, and remaining ingredients to a rolling boil.
Remove bay leaves unless you prefer to leave in for appearance.
Place peppers in the 1/2 pint jars.
Pour on the pickling juice.
Bring brine to within 1/2\" of the top.
Be sure the edge of the jar has no juice on it.
Seal in jars and leave for 2 weeks before opening.**.
**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.