Sweet & Spicy Banana Peppers

Sweet & Spicy Banana Peppers 1 lbs banana peppers 4 C white vinegar 2 C sugar 1 tsp mustard seed 1 tsp celery seed 1 jalapeno pepper 4 pint jars with lids & rings Wash and cut tops of banana peppers. De-seed the pepper by running a paring knife down the middle of the pepper cutting the seed pod loose. Cut peppers to make the rings and place in pint jars that have been cleaned and sterilized stopping 1 inch from the top of the jar. Put your lids for the jars into a pan covering them with water and bring to a low simmer. Combine vinegar, sugar, mustard seed, celery seed, and whole jalapeno that the top has been cut off. Bring to a boil and simmer for a couple of minutes. Ladle your brine into the jar to cover the peppers. With a bowl of clean water, dip your finger into it and run your finger around the edge to make sure none of the brine is on the ridge as this will keep your jar from sealing. Place lid on the jar and screw on the ring tight. Process in hot water bath for 5 minutes. Remove and let jar cool on a tea-towel. When you hear a ping from the jar as it cools, you will know it sealed but you can always check if you push down on the center of the lid and it is solid. If it pops back and forth, recheck the ridge and water bath again.