PICKLED BANANA PEPPERS
Steps:
- Slice banana peppers into about 1/8" rounds. Thinly slice onions.
- Make sure your jars are clean and sterile. Add several onion slices and about 1-2 teaspoons of minced garlic to each jar.
- Pack peppers tightly into jars.
- Combine vinegar, water, turmeric, and canning salt and bring to a boil. Boil for 5 minutes.
- Remove from heat and pour the hot pickling mixture into each of the jars, leaving about 1/2" of head space.
- Wipe the top of the jars then place a new lid on each and seal with a band.
- Place the jars on a heat resistant surface to cool completely. As the jars cool, you should here them "pop" as they seal.
- Label and date your jars. Enjoy
BANANA PEPPERS CANNED
This is a quick and easy way to can banana peppers. A jelly jar is just enough to cover a pizza!!! also good as a side with spaggetti. or on salads.
Provided by Ann McCue
Categories Other Side Dishes
Number Of Ingredients 4
Steps:
- 1. slice banana peppers pack tightly into jelly jars, add 1/2 piece garlic
- 2. bring water vinegar and salt to a boil Also boil lids
- 3. pour hot brine into jars add hot lid put on band when done cover jars with a light cloth until lids seal. let jars sit for 2 or 3 months before using. the longer they sit the better.
CANNING.....CANNED BANANA PEPPERS
This is a great way to have peppers in the winter for any event. I usually break these out in the fall and the winter, just to remind me that spring is not to far away. For us that still can, if you have a large crop of these peppers, you will crave these!
Provided by Timothy H.
Categories Peppers
Time 20m
Yield 4 Quarts
Number Of Ingredients 11
Steps:
- Preheat oven to 175°F.
- Put the jars in the oven until you are ready to fill them, this will insure that the jars will not break when adding the hot brine.
- Wash peppers and tomatillo, cut off the tops, slice down the middle and remove the vein and seeds.Cut the tomatillo in quarters, set aside.
- Chop the garlic in chunks and add 1 clove per jar chopped!
- Slice the jalapeno in chunks also so that you have 1 pepper per jar (keep the seeds for next years crop!).
- Pack the jars with the banana peppers, jalapenos and garlic. Add all other ingredients in a pot and simmer until the sugar is dissolved, about 10 minutes.
- Pour the hot liquid into the quart jars and seal.
- Do not put into a HOT WATER BATH, these will seal with the hot liquid.
Nutrition Facts : Calories 287.8, Fat 3.5, SaturatedFat 0.4, Sodium 348.9, Carbohydrate 53, Fiber 14.7, Sugar 36.7, Protein 7.7
PICKLED HOT PEPPERS
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Provided by Pam
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
- Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
- Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g
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