Best 2 Sweet Pickled Banana Peppers Recipes

If you're looking for a sweet and tangy treat, sweet pickled banana peppers are the perfect snack or condiment. Made with fresh banana peppers, sugar, vinegar, and spices, these peppers are a delightful combination of sweet and savory flavors. They're perfect for adding a pop of flavor to sandwiches, salads, or grilled meats, or simply enjoying on their own as a snack.

Let's cook with our recipes!

SWEET PICKLED BANANA PEPPERS

Sweet Pickled Banana Peppers image

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

Ingredients

1/2 lb banana pepper, seeded and sliced crossways into rings
2 cups white vinegar
2/3 cup white sugar
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed

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

Joe's Sweet Pickled Banana Peppers image

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

Ingredients

1/2 lb banana pepper, seeded and slicded across, so you have rings
2 cups white vinegar
2/3 cup white sugar
1 tablespoon black peppercorns
1/2 teaspoon mustard seeds
1/2 teaspoon celery seed
1 teaspoon sea salt
1 large onion, halved and cut into 1-inch slices
6 bay leaves

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.

Tips:

Choose firm, ripe banana peppers for pickling.
Use a variety of colors of banana peppers for a more visually appealing pickle.
Make sure to wear gloves when handling hot peppers, as the capsaicin can cause skin irritation.
Use a clean, sharp knife to cut the banana peppers.
Use a large pot or container to pickle the banana peppers, as they will expand as they pickle.
Use a brine solution that is strong enough to preserve the banana peppers, but not so strong that it overpowers the flavor of the peppers.
Store the pickled banana peppers in a cool, dark place for at least 2 weeks before eating.

Conclusion:

Sweet pickled banana peppers are a delicious and versatile condiment that can be used in a variety of dishes. They are a great addition to sandwiches, salads, tacos, and burritos. They can also be used as a topping for pizza or pasta. Pickled banana peppers are a healthy and flavorful way to add a little spice to your meals.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #canning #condiments-etc #vegetables #canadian #dinner-party #dietary #gluten-free #free-of-something #number-of-servings #technique