QUICK AND EASY REFRIGERATED PICKLED BANANA PEPPERS
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
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
REFRIGERATOR PICKLED BANANA OR HOT PEPPERS
When we're having a good pepper season in the garden there's way more than we can eat. Pickling them not only extends their life, it's a whole different flavor than fresh. The brine from the hot ones is great sprinkled over vegetables. I use this for both hot peppers and mild ones like banana peppers.
Provided by Pamela Rappaport
Categories Other Snacks
Time 25m
Number Of Ingredients 6
Steps:
- 1. This is my all purpose pepper brine. I pickle peppers as I see enough in the garden. I may do a qt of banana and a pint each of jalapeno and serrano. How far this brine will go depends on how tightly you've packed the peppers. It's easy enough to make more if you need more for what you have. 2 qts is just a general guideline.
- 2. Wash peppers, remove stems, and make 3 or 4 slits in each one. Pack into jars. Add one whole garlic clove to each jar.
- 3. Place vinegar, water, sugar and salt in a saucepan and bring to a good boil. We like our peppers a little soft, sort of like the pepperoncini peppers you buy. To get them soft, pour the boiling mixture over them. If you want more crispy peppers, cool it first.
- 4. Your peppers will release air and the level of the brine may go down. Top off with more brine and put on the tops.
- 5. Once jars are cool store in the refrigerator. Try to wait at least 10 days before eating.
PICKLED HOT PEPPERS
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
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
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.
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