Pickled Banana Peppers

We added banana peppers to our garden this year and the plants have been producing a lot.  These peppers are not spicy and the pickled version is sweet and tangy - a perfect addition to a sandwich, a pizza toppers or as a relish on hotdogs or hanburgers.

Ingredients

3 cups thinly sliced banana peppers
1 cup white vinegar
1 cup water
1/2 cup sugar
1 tsp. pickling salt
1 tsp. mustard seeds

Instructions

Combine the vinegar, water, sugar, salt and mustard seeds in a saucepan. Bring to boil, stirring occasionally,
Remove from heat and add thinly sliced banana peppers. Stir for about 15 seconds as the peppers soften. Allow to cool to room temperature.

Remove peppers with slotted spoon and place in container. Pour pickling liquid over the peppers to cover. Seal jar tightly and store in refrigerator for up to 2 months.

Adapted from Serious Eats