TANGY BANANA PEPPER RINGS
Similar to pepper rings purchased at the store, except we use whatever kind of pepper we have in the garden.
Provided by kdp4640
Categories < 30 Mins
Time 30m
Yield 2 pints
Number Of Ingredients 6
Steps:
- Wash and slice peppers-you may seed them if you want to.
- Pack in jars.
- Boil vinegar, sugar, salt, alum, and turmeric.
- Should be enough liquid for 2 pints.
- Pour vinegar mixture over peppers in jars.
- Seal with lids and screw rings.
- *myfirst ones were mushy, second batch was ok**i used green chiles and jalapenos*.
Nutrition Facts : Calories 226.1, Fat 2.1, SaturatedFat 0.2, Sodium 2392.2, Carbohydrate 29, Fiber 15.6, Sugar 13.4, Protein 7.6
CANNED BANANA PEPPER RINGS
Make and share this Canned Banana Pepper Rings recipe from Food.com.
Provided by Timothy H.
Categories Vegetable
Time 25m
Yield 8 pints
Number Of Ingredients 5
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.
HOW TO CAN BANANA PEPPER RINGS
Provided by oldworldgardenfarms
Number Of Ingredients 7
Steps:
- Sterilize canning jars and keep warm. Prepare hot water bath.
- Using gloves, wash and cut off the stems of the peppers. Slice into 1/8-1/4 inch slices.
- Place vinegar, water, and pickling salt in a medium sauce pan and heat until boiling.
- Fill each jar with 1/2 clove of garlic, 1 1/2 tsp. mustard seed (optional) and 3/4 tsp. celery seed (optional). Then add the pepper slices, making sure to leave 1/2" of headspace at the top of the jar.
- Ladle the hot liquid into the jars filling to cover the peppers, maintaining the 1/2" of headspace. Use a plastic utensil to remove any air bubbles, adding more liquid as needed.
- Add lid and finger tighten the ring. Process in hot water bath that is already close to boiling for 10 minutes for half pints or pint jars. * Adjust for altitude as necessary.
- Remove and let cool for 24 hours. Check to make sure the jar is sealed prior to storing. If jars did not seal (the lid bounces up and down), place in refrigerator and use within 2 weeks.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
BANANA PEPPER RINGS
Make and share this Banana Pepper rings recipe from Food.com.
Provided by Donella
Categories < 30 Mins
Time 20m
Yield 3 quarts(approx.)
Number Of Ingredients 7
Steps:
- place pepper rings packed tightly in jars, add garlic, divide alum between quart jars.
- In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar.
- Bring this mixture to boil.
- Boil flats in water.
- Pour boiling mixture over pepper rings in jar, put on flats and rings.
- Let cool and check to make sure they seal.
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
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
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