Our banana peppers are going strong so I made some pickled banana pepper rings.
14 Banana Peppers
1 medium heat salsa pepper
2 cups vinegar (5%)
2/3 cup sugar
1 tsp. celery seed
1 tsp. mustard seed
Yield 2 half pints
Wash and slice peppers and remove seeds. Heat vinegar, sugar, and spices to a boil. Loosely pack peppers into hot, sanitized jars. Pour boiling brine over peppers leaving 1/2 inch head space. Wipe rim and seal. Process in boiling water bath for 10 minutes. Leave for 2 weeks before eating for pickling.
Variation: You can make these "Sweet and Spicy" by adding a cayenne pepper or jalapeno to the jar.
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