71
Submitted by Bergy
"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."
photo by gailanng 
- Ready In:
- 35mins
- Ingredients:
- 5
- Yields:
-
2 1/2 pint jars
Advertisem*nt
ingredients
- 1⁄2 lb banana pepper, seeded and sliced crossways into rings
-
Pickling Juice
- 2 cups white vinegar
- 2⁄3 cup white sugar
- 1⁄2 teaspoon mustard seeds
- 1⁄2 teaspoon celery seed
Advertisem*nt
directions
- 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.
Questions & Replies
-
how about using Apple cider vinegar?
Donald M.
-
Should you add salt to boil bath.... For shelf canned peppers ? Can you add garlic also?
Georgia Y.
-
How do you print this recipe out?
Arthur B.
-
I tried making pickled peppers from the garden a couple years ago and they turned out mushy. Does this recipe keep the crunch if followed correctly?
rebeccanelson17
-
I'm using hot banana peppers, would it be safe to use a little bit less sugar for this recipe?
Pamela S.
see 3 more questions
Advertisem*nt
Reviews
-
If Your garden includes Banana Peppers of the sweetvariety,this is THE recipe to use.An impeccable brinethat does not mask the original flavor of the pepperyet enhances it.I canned over 30 pints with this recipe.The truth is spoken when said it is easily doubled.No compromise in the flavor or integrity of the brine or pepper in doubling.My friends that I have shared this with, are virtually watching Mygarden, cheering on for more Sweet Bananas to mature so thatI shall use this recipe!! Very,very, good!!
Joe Bob Mac
-
Recipe very easy to make. For those without food scale 1/2 lb. of pepper equals 2 cups of sliced and seeded peppers. Can't wait to eat them on pizza and hamburgers.
Michele or Earl Iles
-
I want you to know that I have been using this recipe for three years now. It is the only recipe we use for all of our pickling. I put green tomatoes, onions, green peppers, celery, carrots and a few banana or green peppers in my brine. I tried A LOT of recipes prior to this, but this is great. The first year I made them, we were eating a pint jar a day. I passed the recipe on to momma and daddy and they now exclusively use it. And they have been canning for over 50 years. Thank you so much. Yes, this recipe is that good.
southernyankee0214
-
I tried this recipe for the first time this year and my family loves it. I followed it very closely to the original recipe and have had zero problems with my jars sealing themselves. I actually give these jars of peppers as gifts and have had several requests for more jars! The only thing I changed was to add pickle crisp to each jar, as the stored jars tended to get soggy after a couple months.
fadedpink2010
-
Excellent recipe, very easy to make and tastes great.
Dana Grant
see 66 more reviews
Advertisem*nt
Tweaks
-
I added a clove of garlic to each jar.
ms.susan
-
Now this is the way to can banana peppers! I did use dried dill seed instead of celery seed. I also added garlic cloves cut into quarters, two or three cloves per jar. I also added 1 tabasco pepper per jar.Update: Last year I canned whole banana peppers and thought to myself why not slice them up and use them on pizza and subs instead of buying them in the jars at the store. I am boiling the brine as I type.I did 1 jars and it took almost 1 cup for the fist jar. So I multiplied the recipe time two, 4 cups vinegar,1 1/3 cup sugar,1 teaspoon mustard seed,1 teaspoon celery seed. There was about 1/2 teaspoon left over. This measurement canned 5 pints and 1 half pint. I am mixing jalapeno and banana peppers together. Thanks Bergy!
Tim_John
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
- 303 Followers
- 1523 Recipes
- 155 Tweaks
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
View Full Profile
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
The 60 Recipes You Need for Summer
60 photos
Joe's Sweet Pickled Banana Peppers
by Chef Teer
How to Peel Peaches, 3 Ways
27 Healthy Lunches for Kids
View All Recipes
