Italian Pickled Banana Peppers Food

PICKLED BANANA PEPPERS

Steps:

• Add the water, vinegar, salt and sugar to a medium saucepan and bring to a boil. Once boiling the sugar and salt should be dissolved. Set aside to cool.
• While the brine is cooling, thinly slice the banana peppers, to your preferred thickness.
• Fill the mason jar(s) with the sliced peppers and top with the smashed garlic clove.
• Ladle the brine over the peppers, leaving 1/2" at the top if you're canning.
• Once the peppers are cooled to room temperature, remove any air bubbles and immediately cover with the matching metal lids. Refrigerate for 24 hours before serving.
• OPTIONAL: Boil in a water bath canner for 10 minutes. If using a larger mason jar, or if you live in a higher altitude, you will need to leave in the water bath longer. Consult (Note 3) for an accurate water bath chart.

PICKLED BANANA PEPPERS

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.

SWEET PICKLED BANANA PEPPERS

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

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.