1. Sterilize 2- 1/2 pint jars. 2. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil. 3. Place peppers in the 1/2 pint jars. 4. Pour on the hot pickling juice and bring liquid to within 1/2" of the top. 5. Be sure the edge of the jar has no juice on it. 6. Place lids and screw on bands finger-tip tight. 7. Seal jar and leave for 2 weeks.**. 8. **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first. ---------------------------------------------------------------------------
Nutrition
Ingredients
