Pickled Banana Peppers

The heat is already here in Dallas...so it will take a lot of water to keep our container garden from shriveling to nothing. But in the meantime, the banana pepper plants are producing like gangbusters. Despite having one almost every night with dinner, the other half has been unable to keep up. So I've resorted to my typical summer practice....pickling. Now I'm not actually canning these...just treating them like refrigerator pickles and adding a few to the jar as needs be. haven't tasted yet, but I know they're delicious.

Pickled Banana Peppers

Banana peppers (I had enough on hand to fill a large canning jar.)
3 cloves garlic, peeled
2 bay leaves
2 cups vinegar
1/2 cup water
2/3 cup sugar
1 tablespoon kosher salt
1 teaspoon mustard seeds
1 teaspoon celery seed
1/2 teaspoon cayenne pepper

Using a skewer, poke holes in peppers so that they can absorb pickling liquid. Pack peppers, garlic cloves and bay leaves into canning jar.

Bring remaining ingredients to a boil in a medium saucepan. Pour over peppers in jar.

Let cool, place lid on jar and refrigerate.