Makes 2 x 300 ml jar250g sweet banana or combination with Hungarian hot peppers, seeded and sliced crossways into rings Pickling Juice 2 cups white vinegar

2/3 cup white sugar

½ tsp mustard seeds

½ tsp celery seeds Method

Sterilise 2x 300ml jars

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

Place peppers in the sterilised jars.

Pour on the hot pickling juice and bring liquid to within 1cm of the top.

Be sure the edge of the jar has no juice on it.

Place lids on as tight as possible, wipe the jars with a clean cloth, label with a date and content and leave for 2 weeks in cool, dark place.