Best 3 Pickled Banana Peppers Recipes
Indulge in a culinary adventure by exploring the diverse world of pickled banana peppers. Whether you seek a zesty addition to your sandwiches, a tangy complement to your salads, or a spicy kick to your stir-fries, pickled banana peppers offer a versatile and flavorful ingredient that will tantalize your taste buds. With a plethora of recipes available, it can be daunting to choose the one that perfectly aligns with your preferences and culinary skills. This comprehensive guide will present a curated selection of the best pickled banana pepper recipes, catering to various tastes and preferences, ensuring that you find the perfect recipe to create this delightful culinary delight in the comfort of your own kitchen.
Let's cook with our recipes!
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.
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.
Tips:
- Choose the right peppers: Look for banana peppers that are firm and have a deep yellow color. Avoid peppers that are bruised or have blemishes.
- Prepare the peppers properly: Wash the peppers thoroughly and remove the stems. Cut the peppers into 1-inch pieces.
- Make a flavorful brine: Use a combination of vinegar, water, sugar, and spices to create a flavorful brine. You can add additional ingredients, such as garlic, dill, or mustard seeds, to taste.
- Pack the peppers in jars: Pack the pepper pieces into clean glass jars. Make sure to leave about 1 inch of headspace at the top of each jar.
- Pour the brine over the peppers: Pour the brine over the peppers, making sure to cover them completely. Seal the jars tightly.
- Process the jars: Process the jars in a boiling water bath for the recommended amount of time. This will help to seal the jars and prevent spoilage.
- Let the peppers cool: Let the jars cool completely before storing them in a cool, dark place. The peppers will be ready to eat in a few weeks.
Conclusion:
Pickled banana peppers are a delicious and versatile condiment that can be used in a variety of dishes. They are perfect for adding a tangy flavor to sandwiches, salads, and wraps. Pickled banana peppers can also be used as a topping for pizza, tacos, and nachos. If you are looking for a way to add some excitement to your meals, pickled banana peppers are a great option. They are easy to make and can be stored for several months.
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