Canning Banana Peppers

My hubby requested that we make space for some banana peppers in our garden this year.   

I decided to start small with just two sweet and two hot pepper plants.  I have been so surprised at the volume of peppers those four plants have produced, and I knew I didn't want to let a single pepper go to waste.

I decided to go with a pickling recipe. These are the type of peppers my hubby orders on deli sandwiches.  I have made some adjustments taking what I liked from each recipe I researched.

Pickled Banana Peppers:

3 c. vinegar

1 c. sugar

1 tsp. mustard seed

1 tsp. celery seed

banana peppers

Seed and slice enough banana peppers to pack into four sterilized 8 oz. canning jars.

Bring vinegar, sugar, mustard seed, and celery seed to a rolling boil.  Fill packed jars to leaving 1/2 inch head space. 

I use the easy canning method, and skip the hot water bath.  Just put on a lid and ring and flip the jar until it cools.

Place any unsealed jars in the fridge to use first.

Leave the peppers in the brine for two weeks before eating.

While reading recipes I found several reviewers would mention canning jalapenos and chiles the same way.  I think I may try it using half the sugar.

Anyone have another method to preserve banana peppers?  'Cause this momma's got some peppers!