Created by Bergy on December 21, 2011
Step 1: Sterilize your jars, warm your lids in hot water
Step 2: Bring the vinegar, sugar, mustard seed and celery seed to a roiling boil
Step 3: Pack your prepared peppers into the jars
Step 4: Pour in the boiling pickle juice to within 1/2 inch of the top. Make sure the peppers are all covered and there is no juice on the rim of the jar
Step 5: Place on the lids and screw on the bands finger tight
Step 6: Check that the lids have popped and sealed Wait 2 weeks at least before sampling