Pickled Yellow Pepper Rings

We went on a cruise across the south Pacific, and my husband had these in salads.  He loves them so I have been looking for a recipe, and found one at the National Centre for Home Food Preservation.  Its easy to do and works a treat.  You do need to preserve these, so you will need the right equipment.

Here is how they turned out:

Pickled Yellow Pepper Rings

Rating : Easy

Ingredients

1Kg yellow banana peppers

3 cups cider vinegar

2 cups water

3-1/2 teaspoons salt

1 tablespoon celery seed

2 tablespoons mustard seed

2 quart preserving jars with lids

Method

Wash and sterilize the jars, prepare lids as per manufactures instructions.

Place 1/2 tablespoon celery seed and 1 tablespoon mustard seed into the bottom of each jar.

Wash peppers and remove the stem and seeds.

Slice peppers into 1/4 inch thick rings and fill jars with the peppers.

Combine the vinegar, water and salt, heat until boiling.

Cover pepper rings with the boiling pickling liquid, leaving 1/2 inch headspace.

Remove air bubbles, wipe rims of jars with dampened kitchen paper.

Put lids on and adjust according to manufactures instructions.

Process in a boiling water canner for 15 minutes (20 if above 6,000 ft altitude).

Take jars out and let them cool, undisturbed overnight.

Check for a good seal.

Shake jars to disperse spices before putting in cupboard the next day.

--------------