Sweet Mustard Banana Peppers

We have been very lucky with our Banana Pepper crop this season.  I had picked roughly 3/4 of a bushel on this day, and we easily have at least a bushel remaining.  We planted sweet, hot, and new variety that we had never planted before - inferno.  Because of some early season mishaps we are unsure which peppers are planted where, so it's a surprise every time you bite one!

I canned some the other day using a new recipe.  The written recipe is from Brant's parents, but I have seen similar recipes elsewhere.  They're awesome.  A bit sweeter than normal pickled peppers, but with the addition of mustard and celery seeds it balances quite well.  I had some with a chicken salad sandwich yesterday and on a bacon and egg sandwich this morning.  So good.

I cut the peppers vertically for this recipe, and am actually starting to prefer them canned this way.  I used approximately 3/4 bushel of peppers and had to triple the brine amount, the recipe is as follows:

Brant's Dad/Mom's Hot Peppers

1 Quart Vinegar (I used white and they look great)

3/4 Quart water

4 Cups Sugar (I halved this on a second batch and liked it a little better)

2 Tablespoons Mustard Seed

1/2 Tablespoon Celery Seed

Add everything together and bring to a boil.  Boil for 10 minutes then ladle over hot jars packed with peppers using the 'cold pack' method.  If you need further instructions on this let me know.  

Keep it real peppered.