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Banana Peppers

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  • Banana Peppers

    DH wants me to pickle banana peppers. Like the kind Vlasic or similar co. make. He loves them on pizza and sandwiches. He doesn't want them to taste like eating a pickle. Comprende? LOL. Any good recipes? I searched in the seasonal section and came up empty handed. Thanx!

    I have them ready. They are from our garden. Also have loads of jalapenos too.

  • #2
    Re: Banana Peppers

    Here are some recipes I found for you. Hope these help you out:


    Use hot or sweet (or a combination) of banana peppers. Put 1 slit in the side of each pepper (so liquid can enter). Pack peppers uniformly in jars.

    Bring to a boil a brine made of:

    1/2 tsp. turmeric
    1/2 tsp. salt
    1/2 c. honey
    1 tsp. pickling spices
    1/2 c. water

    Bring to a rolling boil and pour over peppers in jar; seal.

    Prepare one jar at a time so that the brine will continue boiling.

    Process in a boiling water bath for 10 minutes.
    ************************************************** **********************************
    Sweet Pickled Banana Peppers Recipe #2

    35 min | 25 min prep

    2 1/2 pint jars

    * 1/2 lb banana pepper, seeded and sliced across,so you have rings

    Pickling Juice

    * 2 cups white vinegar
    * 2/3 cup white sugar
    * 1/2 teaspoon mustard seeds
    * 1/2 teaspoon celery seed

    1. Sterilize 2- 1/2 pint jars.
    2. Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
    3. Place peppers in the 1/2 pint jars.
    4. Pour on the pickling juice.
    5. Bring brine to within 1/2" of the top.
    6. Be sure the edge of the jar has no juice on it.
    7. Seal jar and leave for 2 weeks.

    ************************************************** ***************

    Pickled Banana Peppers #3


    * 1 1/2 pounds banana peppers
    * 2 quarts distilled white vinegar
    * 1 tablespoon black peppercorns
    * 3 tablespoons salt
    * 1 tablespoon sugar
    * 1/4 teaspoon cayenne
    * 6 bay leaves
    * 1 large onion, halved and cut into 1-inch slices
    * 24 garlic cloves


    With a sharp knife, make a slit in the peppers from stem to tip, do not cut all the way through.

    In a nonreactive pot, combine the vinegar, peppercorns, salt, sugar, cayenne, and bay leaves and bring to a boil. Add the peppers, onion, and garlic. Cook for 3 to 4 minutes until the vegetables wilt slightly. Remove from the heat.

    Using tongs, pack the peppers snugly in 6 hot sterilized quart-size preserving jars. Evenly divide the onion, bay leaves, and garlic among the jars, tucking them in between the peppers. Fill each jar with the hot vinegar mixture to within 1/2 inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath for 15 minutes.

    Yield: 6 quarts
    The will of God will never take you where the Grace of God will not protect you.

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    • #3
      Re: Banana Peppers

      Thanks Krub...will try these when I grow some next year! I love those pepper rings on Pizza & sandwiches,,,and by themselves! Those Hungarian was peppers are HOTTIES!
      Have you made time to listen to the birds today........


      • #4
        Re: Banana Peppers

        Richelle, please post when you ever find a recipe that will pickle them like Vlasic, I've tried a couple times to get that flavor, but haven't found a recipe yet that comes close..


        • #5
          Re: Banana Peppers

          I'll see what I can do. DH is so darn picky. I know he expects them to taste just like out of a jar....