Sweet Pickled Banana Peppers Recipes

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PICKLED SWEET PEPPERS

I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. -Edna Clemens, West Branch, Michigan

Provided by Taste of Home

Time 50m

Yield 5 pints.

Number Of Ingredients 9



Pickled Sweet Peppers image

Steps:

  • Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

5 large sweet red peppers
8 banana peppers (about 1 pound)
1 medium onion, thinly sliced
8 garlic cloves, peeled
4 teaspoons canola oil
2-1/2 cups water
2-1/2 cups white vinegar
1-1/4 cups sugar
2 teaspoons canning salt

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



Joe's Sweet Pickled Banana Peppers image

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.

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

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



Sweet Pickled Banana Peppers image

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.

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

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



Pickled Banana Peppers image

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

100 medium (4-1/2" long)s banana peppers
1 quart canola oil
1 quart cider vinegar
1 quart water
⅔ cup kosher salt
¼ cup dried oregano
6 cloves garlic, crushed
2 tablespoons white sugar

SWEET PICKLED BANANA PEPPERS

Found on Facebook

Provided by Penny Price @Penny_Price

Categories     Other Sauces

Number Of Ingredients 5



Sweet Pickled Banana Peppers image

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.

1/2 pound(s) banana peppers, seeded and sliced crossways into rings
2 cup(s) white vinegar
2/3 cup(s) white sugar
1/2 teaspoon(s) mustard seeds
1/2 teaspoon(s) celery seeds

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