Best Pickled Banana Pepper Rings Recipe 445 Recipes
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
PICKLED BANANA PEPPERS
Whether you're adding them to salads, sandwiches, tacos or pizzas, or enjoying them straight from the jar, these Pickled Banana Peppers are super easy to make, keep for months, and taste absolutely fabulous!
Provided by Kimberly Killebrew
Categories condiment Side Dish
Time P7DT15m
Number Of Ingredients 9
Steps:
- Place the garlic, bay leaf and peppercorns in the bottom of a 1 quart (1 liter) glass jar. Pack in the sliced peppers.Place the vinegar, water, sugar and salt in a small pot and bring to a boil, stirring until the sugar and salt are dissolved. Pour the hot vinegar over the peppers until the peppers, pressing them down with a butter knife to eliminate air pockets.Close the lid tightly and let it cool completely at room temperature and then transfer the jar to the fridge. For the best flavor let the jar sit for at least 1-2 weeks before using, occasionally giving the jar a good shake.
Nutrition Facts : ServingSize 1 quart, Calories 261 kcal, Carbohydrate 38 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Sodium 1813 mg, Fiber 14 g, Sugar 19 g
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
PICKLED BANANA PEPPER RINGS RECIPE - (4.4/5)
Provided by á-29897
Number Of Ingredients 6
Steps:
- Instructions: Make sure to wear gloves when slicing the peppers to prevent burns and irritation *Prepare canning jars (sterilize and keep warm) and prepare hot water bath. 1. Most important step -If you are working with hot peppers be sure to wear gloves before slicing them. Believe me, a pound of hot peppers doesn't seem like a lot, but your fingers will burn and ache for hours if you don't wear gloves. 2. Wash and stem peppers. Slice into 1/8-1/4 inch slices. Set aside. Pack rings in the jars and then add the hot liquid. 3. Place vinegar, water,and pickling salt in a medium sauce pan and place on medium heat. 4. Peel and smash the garlic cloves and place them in the vinegar/water mixture. 5. Heat to boiling. 6. Remove skins of garlic and cut each clove in half. 7. Fill each hot jars with 1/2 of a clove a garlic and then add the pepper slices, making sure to leave 1/4″ of headspace at the top of the jar. The peppers float to the top of the jar when heated, but return to the bottom once cooled. 8. Ladle the hot liquid into the jars filling to cover the peppers, maintaining the 1/4″ of headspace. Use a plastic utensil to remove any air bubbles - you may need to add additional liquid. 9. Add warm lid and ring. Process in hot water bath for 10 minutes for half pints or pint jars. * Adjust for altitude as necessary. 10. 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.
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.
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