Best Pickled Banana Peppers Recipes

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 SAUERKRAUT-STUFFED BANANA PEPPERS

Steps:

• Wash, cut tops off, and core out the peppers.
• Pack each pepper with as much sauerkraut as possible.
• Put peppers into into clean jars.
• Have ready a solution of sugar and vinegar that has been heated to boiling.
• Place jars in hot pan or sink of hot water.
• In separate pot, heat plain water to boiling and pour over peppers.
• Let stand a few minutes, then pour off water.
• Add the 1/2 tsp salt, 1/2 tbsp oil, 2 tsp pickling spice, and dash turmeric to each jar.
• Pour sugar and vinegar solution over peppers.
• Seal jars, and let cool.
• Let stand at least one week before eating.
• Best when eaten cold, but unopened jars can be stored at room temperature.

JOE'S SWEET PICKLED BANANA PEPPERS

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

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.

REFRIGERATOR PICKLED BANANA OR HOT PEPPERS

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.

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.

PICKLED BANANA PEPPERS

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.

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.

PICKLED BANANA PEPPERS

Steps:

• Put cut peppers in a jar with a lid
• Bring vinegar, sugar, mustard seeds and celery seeds to a boil
• Pour brine over peppers to a 1/2 inch to the top. Wipe off the rim.
• Let cool. Store in fridge. Let sit for a week.

JOE'S SWEET PICKLED BANANA PEPPERS

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 RECIPE - (4.4/5)

Steps:

• Sterilize jars, lids and rings per regular canning methods. Prepare brine - heat to a boil, white vinegar, water and salt. In each pint jar, put 1/8 teas. pickle crisp. Pack jar firmly with pepper rings. Ladle brining solution over pepper rings with 1/2 inch head space when pepper rings are pressed down. Wipe jar edge, place lid and ring on jar and hand tighten. Process for 15 minutes in a water bath. Check seal (next day) and refrigerate any jars that did not seal properly.