Ingredients
2-1/2 cups seeded sliced banana peppers (about 7 peppers)1 medium green pepper, julienned or 1 medium green tomato, halved and sliced1 jalapeno pepper, seeded and sliced1 small onion, sliced1/4 cup canning salt12 to 15 ice cubes2 cups sugar1 cup white vinegar1 tablespoon mustard seed1/2 teaspoon celery seed
Preparation
In a large bowl, combine the peppers, onion and salt; top with ice. Let stand 2 hours. Rinse and drain well.
In a large saucepan, combine sugar, vinegar, mustard seed and celery seed. Bring to a boil; cook and stir just until sugar is dissolved. Pour over pepper mixture; cool. Cover tightly and refrigerate for at least 24 hours. Store an air-tight container in the refrigerator up to 3 months.
