Canned Banana Pepper Rings Recipes

CANNED BANANA PEPPER RINGS

Steps:

• 1.Prepare jars. I chose to just wash my jars in hot soapy water. I turned my oven on to 175 to put the jars in to keep them warm after washing.
• 2.Wash whole banana peppers to remove any dirt. Remove tops from peppers and cut peppers into rings. I cut my rings sort of thick, but you can cut them as thick or thin as you want. Also, de-seed if you choose to de-seed your banana peppers.
• 3.In a large pot, combine 7 cups of water and 7 cups of white vinegar. Heat on high until boiling.
• 4.At the same time, in a small pot, place jar lids and boil.
• 5.Once the jars and lids are boiling, turn on low heat.
• 6.Add 1 clove of garlic to empty jar, then pack banana pepper rings tightly into the jar. Add 1/2 teaspoons salt and 1/2 teaspoons alum to the peppers. Pour hot vinegar-water mixture over the peppers. Immediately put on lid and ring to seal.
• 7.Repeat with remaining peppers and jars.
• Once the jars start to cool, they will seal.

PICKLED BANANA PEPPERS

Steps:

• Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
• Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers and stir. Put in the refrigerator for 24 hours.
• Stir peppers before serving. Keep in the refrigerator.