Refrigerator Pickled Banana Or Hot Peppers Recipes

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QUICK AND EASY REFRIGERATED PICKLED BANANA PEPPERS



Quick and Easy Refrigerated Pickled Banana Peppers image

This easy pickled banana pepper recipe is the best! No need to can, just pour brine over the prepared peppers and stick them in the fridge.

Provided by Melissa Griffiths-Bless This Mess

Categories     Condiments

Time 10m

Number Of Ingredients 7

2 pounds large banana peppers (16-20 peppers)
1 clove garlic, cut into 4 pieces, or more to taste, optional
4 cups water
2 cups white vinegar
2 tablespoons salt
1 teaspoon celery seeds
1 teaspoon black peppercorn

Steps:

  • Prepare the peppers by washing them and trimming of the top where the stem is. Slice the peppers in to 1/4 inch rounds. Put the peppers into clean canning jars. Divide the garlic evenly among the jars and just drop it in.
  • Bring the water to a boil. Remove it from the heat and add the vinegar and spices (including salt) and stir until the salt dissolves. Pour the hot liquid over the peppers in the jar, covering the peppers. Add a lid to the jar and refrigerate for at least 2 days before eating. These will stay good in the fridge for a few months.

Nutrition Facts : ServingSize Small Spoonful, Calories 39 calories, Sugar 2.4 g, Sodium 716.4 mg, Fat 0.6 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 6.8 g, Fiber 4.3 g, Protein 2.1 g, Cholesterol 0 mg

PICKLED HOT PEPPERS



Pickled Hot Peppers image

These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.

Provided by Pam

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 30m

Yield 40

Number Of Ingredients 7

1 ½ pounds banana peppers, cut into 1 inch pieces
1 pound jalapeno peppers, cut into 1 inch pieces
¼ pound serrano peppers, cut into 1 inch pieces
6 cups vinegar
2 cups water
3 cloves garlic, crushed
1 onion, chopped

Steps:

  • Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
  • Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
  • Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.

Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g

ITALIAN PICKLED BANANA PEPPERS



Italian Pickled Banana Peppers image

I use hot hungarian peppers and modify the amount of sugar or splenda as well as the amount of seeds/membrane in the pepper to control the heat. We slice these length wise and they are great on burgers, pizza, salads, or even plain.

Provided by flightnurse

Categories     Peppers

Time 1h35m

Yield 24 pints

Number Of Ingredients 7

1 bushel fresh hot hungarian pepper (makes approximately 24 pint jars)
48 fresh garlic cloves (2 cloves per pint jar)
1/4 cup canning salt (1/2 tsp per pint jar)
1/2 cup olive oil (1 tsp per pint jar) or 1/2 cup vegetable oil, if you prefer (1 tsp per pint jar)
4 cups 5% vinegar
4 cups water
3 cups sugar

Steps:

  • WEARING GLOVES, Wash, core, and cut peppers into approximately 1" strips. Peel garlic cloves. Pack peppers into jars.
  • Place appproximately 5 jars on the counter and pour boiling water into the jars to the rim. Cover with a cookie tin and weight down to hold in the heat of the boiling water. Let stand 5 minutes.
  • Pour off boiling water and place 2 cloves of garlic, 1/2 tsp of canning salt, and 1 tsp of oil into jar. Pour boiling brine into jar to approximately 1/2 inch from the top. Place lid on jar and seal with a ring. (Be sure to have lids in a bath of hot water for 5 minutes prior to placing on jar).

Nutrition Facts : Calories 152.6, Fat 4.5, SaturatedFat 0.6, Sodium 1182.2, Carbohydrate 27, Fiber 0.1, Sugar 25, Protein 0.4

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