Pickled Banana Peppers Recipes

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.

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.

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.