Pickled Banana Peppers

I decided to try one more recipe for banana peppers!  This one is not a sweet one and I sealed this one up!  I am going to give this one a try soon and let you know the verdict on which was better or maybe both will be good!

(my garden froze last night!  good thing I picked what was there!)

Pickled Banana Peppers

(makes 1 pint jar)

(jessicasfoodspot.blogspot.com)

Ingredients

10-12 banana peppers

1 hot pepper

1 cup white vinegar

1 cup water

1/2 tsp salt

1/2 tsp dry mustard seed

1 tsp pepper corns

2 cloves garlic, peeled

In a saucepan bring the vinegar, water, salt, peppercorns and mustard seed to a boil. Then remove from heat. In a large stock pot bring plain water to a boil.

While the brine is coming to a boil, slice the peppers into rings. Cut one of the garlic cloves into fourths and layer the peppers and garlic in a jar. Put the second garlic glove on top of the peppers.

Pour the brine over the peppers, leaving 1/2 inch space at the top of the jar. Place the lid on top of the jar making sure that seal is tight, then screw on the ring. Place the jar in the large stock pot of boiling water and boil for 10 minutes. Carefully remove the hot jar from the boiling water. After cooling for a few minutes check to make sure the jar sealed (If it is not sealed the middle of the lid will pop up and down). If it didn't seal just be sure to always keep it refrigerated.

Sweet Pickled Banana Peppers

I planted banana peppers this year in my garden.  I didn't plant much since we got our garden in so late, but the nursery had banana pepper plants and I decided why not!

My family likes peppers on their sandwiches and even in salads.  So I did a little searching on the Internet for a recipe.  Well I found one with RAVE reviews and 5 stars everywhere!  I have now officially tried it and it smells right and was super easy.  I haven't tried them yet because you have to wait 2 weeks before you can eat them.

I am sharing for any of you looking for a recipe, you might want to try this one.  It takes quite a few peppers to fill a pint jar, so you can use 1/2 pint jars too.

Sweet Pickled Banana Peppers

(http://www.food.com/)

Ingredients:

     1/2 lb banana peppers, seeded and sliced cross ways into rings (about 2 cups cut peppers)

Pickling Juice:

• 2 cups white vinegar
• 2/3 cups white sugar
• 1/2 tsp mustard seeds
• 1/2 tsp celery seeds
• (I added a cut up clove of garlic too!  A lot of other recipes had garlic in them, so that was my addition to this recipe!)

Directions:

      Sterilize 2 1/2 pint jars, or 1 pint jar.  (I usually put them through the dishwasher right before I need them.  I had already washed my jars that way and so this time I just put my jar in boiling water on the stove for 5 minutes and then used it!)

     Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.

     Place the cut up peppers into the sterilized jars.  Pour the hot pickling juice in the jars.  Bring liquid to about 1/2" of the top and make sure the edge of the jar has no juice on it or that you wipe the top of the jar.

     Place lids and screw on the bands finger tight.  Seal jar and leave for 2 weeks.  I just did one jar and want to try it right away, so I didn't water bath it and am git in the refrigerator to try in 2 weeks.  I saw on other recipes to water bath the jars for 10 minutes to process.

     I hope someone else out there tries this and I will let you know in 2 weeks how this one turned out!