Banana Pepper Rings Recipes

HOW TO CAN BANANA PEPPER RINGS

Steps:

• Sterilize canning jars and keep warm. Prepare hot water bath.
• Using gloves, wash and cut off the stems of the peppers. Slice into 1/8-1/4 inch slices.
• Place vinegar, water, and pickling salt in a medium sauce pan and heat until boiling.
• Fill each jar with 1/2 clove of garlic, 1 1/2 tsp. mustard seed (optional) and 3/4 tsp. celery seed (optional). Then add the pepper slices, making sure to leave 1/2" of headspace at the top of the jar.
• Ladle the hot liquid into the jars filling to cover the peppers, maintaining the 1/2" of headspace. Use a plastic utensil to remove any air bubbles, adding more liquid as needed.
• Add lid and finger tighten the ring. Process in hot water bath that is already close to boiling for 10 minutes for half pints or pint jars. * Adjust for altitude as necessary.
• Remove and let cool for 24 hours. Check to make sure the jar is sealed prior to storing. If jars did not seal (the lid bounces up and down), place in refrigerator and use within 2 weeks.

SWEET PICKLED BANANA PEPPERS

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.

CANNED BANANA PEPPER RINGS

Steps:

• 1.Prepare jars. I chose to just wash my jars in hot soapy water. I turned my oven on to 175 to put the jars in to keep them warm after washing.
• 2.Wash whole banana peppers to remove any dirt. Remove tops from peppers and cut peppers into rings. I cut my rings sort of thick, but you can cut them as thick or thin as you want. Also, de-seed if you choose to de-seed your banana peppers.
• 3.In a large pot, combine 7 cups of water and 7 cups of white vinegar. Heat on high until boiling.
• 4.At the same time, in a small pot, place jar lids and boil.
• 5.Once the jars and lids are boiling, turn on low heat.
• 6.Add 1 clove of garlic to empty jar, then pack banana pepper rings tightly into the jar. Add 1/2 teaspoons salt and 1/2 teaspoons alum to the peppers. Pour hot vinegar-water mixture over the peppers. Immediately put on lid and ring to seal.
• 7.Repeat with remaining peppers and jars.
• Once the jars start to cool, they will seal.

TANGY BANANA PEPPER RINGS

Steps:

• Wash and slice peppers-you may seed them if you want to.
• Pack in jars.
• Boil vinegar, sugar, salt, alum, and turmeric.
• Should be enough liquid for 2 pints.
• Pour vinegar mixture over peppers in jars.
• Seal with lids and screw rings.
• *myfirst ones were mushy, second batch was ok**i used green chiles and jalapenos*.

BANANA PEPPER RINGS

Steps:

• place pepper rings packed tightly in jars, add garlic, divide alum between quart jars.
• In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar.
• Bring this mixture to boil.
• Boil flats in water.
• Pour boiling mixture over pepper rings in jar, put on flats and rings.
• Let cool and check to make sure they seal.

PICKLED BANANA PEPPER RINGS RECIPE - (4.4/5)

Steps:

• Instructions: Make sure to wear gloves when slicing the peppers to prevent burns and irritation *Prepare canning jars (sterilize and keep warm) and prepare hot water bath. 1. Most important step -If you are working with hot peppers be sure to wear gloves before slicing them. Believe me, a pound of hot peppers doesn't seem like a lot, but your fingers will burn and ache for hours if you don't wear gloves. 2. Wash and stem peppers. Slice into 1/8-1/4 inch slices. Set aside. Pack rings in the jars and then add the hot liquid. 3. Place vinegar, water,and pickling salt in a medium sauce pan and place on medium heat. 4. Peel and smash the garlic cloves and place them in the vinegar/water mixture. 5. Heat to boiling. 6. Remove skins of garlic and cut each clove in half. 7. Fill each hot jars with 1/2 of a clove a garlic and then add the pepper slices, making sure to leave 1/4″ of headspace at the top of the jar. The peppers float to the top of the jar when heated, but return to the bottom once cooled. 8. Ladle the hot liquid into the jars filling to cover the peppers, maintaining the 1/4″ of headspace. Use a plastic utensil to remove any air bubbles - you may need to add additional liquid. 9. Add warm lid and ring. Process in hot water bath for 10 minutes for half pints or pint jars. * Adjust for altitude as necessary. 10. Remove and let cool for 24 hours. Check to make sure the jar is sealed prior to storing. If jars did not seal (the lid bounces up and down), place in refrigerator and use within 2 weeks.