Step 1

Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.

Step 2

Pour brine over peppers to within 1/2" of the top.

Step 3

Wipe off the rim and put lid and ring on.

Step 4

Store in the fridge.

Step 5

You can also follow proper canning procedures and then process them in a water bath canner if you prefer (will lend a slightly less crunchy pepper). Follow the USDA guidelines for timing.

Step 6

Be sure to verify that the lids have completely sealed down if storing on the shelf.

Step 7

Leave for 1 week or longer (if you can stand it!)

Step 8

Enjoy!