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Wash, remove the seeds from your peppers, and slice into rings. (I actually find it easier/faster to slice my peppers then pop the seed section out of the pepper rings.)
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Sterilize your (1/2 pint) jars – I usually need 6 or 7 (you can do these in larger or smaller jars if you like).
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Fill jars with pepper slices.
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In large pot, over high heat, mix vinegar, sugar, mustard seed and celery seed.
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Bring to rolling boil.
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Using ladle, pour hot pickling juice into jars, filling to within 1/2-inch of top.
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Wipe jar rims, place on lid and screw bands on finger tight.
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Place jars into water-bath for 10 minutes to complete the sealing process.