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.

HOT PEPPER RINGS

Steps:

• Wash and stem hot peppers.
• Remove seeds and inner membranes if you'd like to take some of the heat out of the peppers, otherwise leave them in.
• Slice peppers into even 1/4 inch thick slices. Wear gloves to keep your fingers from stinging.
• Fill large pot or canner with water so that jars are covered by 1" of water.
• Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
• Heat jars in canner (no need to sterilize).
• Mix vinegar, water, salt and sugar in a non-reactive saucepan.
• Boil for 1 minute.
• Place 1/4 clove of garlic in each jar and pack with pepper rings.
• Pour hot vinegar brine over peppers.
• Remove air bubbles and push peppers underneath pickling liquid as much as possible, leaving a 1/2 inch headspace.
• Wipe rim with clean cloth, seal with hot sealing lid, tighten screw band on top finger tight and process in hot water bath for 10 minutes.

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.

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*.

QUICK AND EASY REFRIGERATED PICKLED BANANA PEPPERS

Steps:

• Prepare the peppers by washing them and trimming of the top where the stem is. Slice the peppers in to 1/4 inch rounds. Put the peppers into clean canning jars. Divide the garlic evenly among the jars and just drop it in.
• Bring the water to a boil. Remove it from the heat and add the vinegar and spices (including salt) and stir until the salt dissolves. Pour the hot liquid over the peppers in the jar, covering the peppers. Add a lid to the jar and refrigerate for at least 2 days before eating. These will stay good in the fridge for a few months.

PICKLED BANANA PEPPERS

Steps:

• Add the sliced banana peppers and minced garlic evenly Into two 1-quart mason jars (or 4 1-pint jars).
• In a saucepan over medium heat, combine the white vinegar, water, kosher salt, sugar, mustard seeds (optional), and celery seed (optional). Stir until the mix is completely dissolved and nearing boil, then remove from heat and allow the brine to cool to room temperature.
• Add the brine to the mason jars, leaving 1/2 inch free at the top of each jar, then seal with a lid.
• For best flavor, allow the banana peppers to pickle for a minimum of 24 hours or - even better - up to a week prior to eating.