Pickled Banana Peppers Recipes
SWEET PICKLED BANANA PEPPERS
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
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
Make and share this Pickled Banana Peppers recipe from Food.com.
Provided by Diana Adcock
Categories Low Protein
Time P1DT25m
Yield 8 pints
Number Of Ingredients 7
Steps:
- Wash peppers-cut two slits into each pepper and place in a large glass container.
- Dissolve salt in 16 cups water and pour over peppers and then let stand 12-18 hours in a cool place.
- Drain peppers, rinse and drain again.
- In a large stainless or enamel pot combine 2 cups water with the vinegar, sugar, horseradish and garlic.
- Bring to a boil.
- Reduce heat and boil gently, uncovered for 15 minutes.
- At this point every window in your house should be open.
- Remove garlic cloves.
- Pack peppers snugly into a hot jar to within 3/4 inch of top rim.
- Add boiling vinegar mixture to cover peppers leaving 1/2 inch head space.
- Seal and process 15 min in a boiling water bath.
- Cool for 24 hours and check seals.
Nutrition Facts : Calories 139.5, Fat 1.1, SaturatedFat 0.1, Sodium 21271.2, Carbohydrate 18.5, Fiber 8.5, Sugar 8.2, Protein 4.2
PICKLED BANANA PEPPERS
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
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
Number Of Ingredients 6
Steps:
- Put cut peppers in a jar with a lid
- Bring vinegar, sugar, mustard seeds and celery seeds to a boil
- Pour brine over peppers to a 1/2 inch to the top. Wipe off the rim.
- Let cool. Store in fridge. Let sit for a week.
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