Pickled Banana Peppers Recipe 445

SWEET PICKLED BANANA PEPPERS

Sweet Pickled Banana Peppers image

I love these peppers on hot dogs, hamburgers or what ever. They are so easy to make. You can double the recipe with no problem. I have never water bathed these pickles the jars have always sealed securely and I have used them a year or so later, Just be sure that the top has sealed and you have heard it POP. If the jar does not seal fully store in the fridge and use within a couple of months. As you can see from the picture, I often mix hot Jalapeno, Anaheim, Banana and any other peppers on hand - the result is medium hot pickled peppers. If you are at all concerned about food safety and would feel better water-bathing them, by all means do so - Just follow the instructions is any canning book - I recommend 15 minutes in the water-bath.

Provided by Bergy

Categories Vegetable

Time 35m

Yield 2 1/2 pint jars

Number Of Ingredients 5

Ingredients

1/2 lb banana pepper, seeded and sliced crossways into rings
2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed

Steps:

Sterilize 2- 1/2 pint jars.
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
Place peppers in the 1/2 pint jars.
Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
Be sure the edge of the jar has no juice on it.
Place lids and screw on bands finger-tip tight.
Seal jar and leave for 2 weeks.**.
**This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.

PICKLED BANANA PEPPERS

Pickled Banana Peppers image

Deliciously tangy with a mild heat

Provided by Matt Bray

Categories Appetizer

Time 30m

Number Of Ingredients 8

Ingredients

1 pound banana peppers (approx. 10, seeded and sliced into rings)
2 cloves garlic (minced)
3 cups white vinegar
2 cups water
2 tablespoons kosher salt
1 tablespoon sugar
1 teaspoon mustard seeds (optional)
1 teaspoon celery seed (optional)

Steps:

Add the sliced banana peppers and minced garlic evenly Into two 1-quart mason jars (or 4 1-pint jars).
In a saucepan over medium heat, combine the white vinegar, water, kosher salt, sugar, mustard seeds (optional), and celery seed (optional). Stir until the mix is completely dissolved and nearing boil, then remove from heat and allow the brine to cool to room temperature.
Add the brine to the mason jars, leaving 1/2 inch free at the top of each jar, then seal with a lid.
For best flavor, allow the banana peppers to pickle for a minimum of 24 hours or - even better - up to a week prior to eating.

Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 2 g, Sodium 3514 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

PICKLED BANANA PEPPERS

Pickled Banana Peppers image

This is a recipe for pickled banana pepper rings. Great on pizza, subs, sandwiches, and cooked in sauce.

Provided by Jeni

Time P1DT1h

Yield 160

Number Of Ingredients 8

Ingredients

100 medium (4-1/2" long)s banana peppers
1 quart canola oil
1 quart cider vinegar
1 quart water
⅔ cup kosher salt
¼ cup dried oregano
6 cloves garlic, crushed
2 tablespoons white sugar

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.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 1.9 g, Fat 5.7 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 0.4 g, Sodium 383.8 mg, Sugar 0.7 g

PICKLED BANANA PEPPERS

Pickled Banana Peppers image

I was looking for something different for pickling peppers and I ran across this recip on cooks.com. I've made this, but we haven't tasted them yet. I'll let you know how they turn out.

Provided by Mrs. Hughes

Categories Peppers

Time 30m

Yield 2 pints

Number Of Ingredients 6

Ingredients

1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 cup honey
1 teaspoon pickling spices
1/2 cup water
banana pepper

Steps:

Use hot or sweet (or a combination) of banana peppers.
Cut 1 slit in the side of each pepper.
Pack peppers uniformly in jars.
Mix together turmeric, salt, honey, pickling spices, and water and bring to a rolling boil.
Pour over peppers in jar and seal.
Prepare one jar at a time so the brine will continue boiling.
Process in a boiling water bath for 10 minutes.

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