Pickled Banana Peppers Food
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
Deliciously tangy with a mild heat
Provided by Matt Bray
Categories Appetizer
Time 30m
Number Of Ingredients 8
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
JOE'S SWEET PICKLED BANANA PEPPERS
My own recipe. My wife and i love these sweet peppers. They are great on hot dogs,hamburgers,sub sandwiches or just about anything you wanna put them on or in.
Provided by Chef Teer
Categories Peppers
Time 1h
Yield 2 pint jars, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sterilize 2- 1/2 pint jars.
- Bring the peppers corns,vinegar, sugar, mustard seed, celery seed, and remaining ingredients to a rolling boil.
- Remove bay leaves unless you prefer to leave in for appearance.
- Place peppers in the 1/2 pint jars.
- Pour on the pickling juice.
- Bring brine to within 1/2" of the top.
- Be sure the edge of the jar has no juice on it.
- Seal in jars and leave for 2 weeks before opening.**.
- **This is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.
PICKLED BANANA PEPPERS
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
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.
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
ITALIAN PICKLED BANANA PEPPERS
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
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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