Pickled Peppers

Here is yesterday's harvest!

Pickled banana peppers:
You will need:

• 2 1/2 cups cider vinegar
• 1 1/4 cups sugar
• 5 half-pint canning jars, lids, rings
• Sweet banana peppers, cleaned and sliced into rings (roughly 2.5 larger banana peppers per jar).
• Tongs and other utensils

Sterilize jars and lids in boiling water for 10 minutes. Place pepper rings in bowl and pour boiling water over them; cover them and set aside for 10 minutes. Drain hot water from peppers. Transfer pepper rings to cool bowl; pour ice water over them and set aside for 10 minutes. Combine vinegar and sugar, boil for 2-3 minutes, stirring a lot. Drain pepper rings and put them in jars. Pour vinegar-sugar mix into each jar, leaving 1/2 inch head space. Place lids on jars and tighten down. Boil jars in water bath for 10 minutes. Remove jars and allow to cool - lids will "POP!" and they're pickled!

If Peter Piper picked a peck of pickled peppers, he picked roughly 8 quarts (16 pints) of pickled peppers, I think. This recipe makes around 2.5 pints.