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    You are in: Home / Recipes / Sweet Pickled Banana Peppers Recipe
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    Sweet Pickled Banana Peppers

    Sweet Pickled Banana Peppers. Photo by gailanng

    1/17 Photos of Sweet Pickled Banana Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    25 mins

    10 mins

    Bergy's Note:

    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.

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    Ingredients:

    Yield:

    pint jars

    Units: US | Metric

    Pickling Juice

    Directions:

    1. 1
      Sterilize 2- 1/2 pint jars.
    2. 2
      Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
    3. 3
      Place peppers in the 1/2 pint jars.
    4. 4
      Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
    5. 5
      Be sure the edge of the jar has no juice on it.
    6. 6
      Place lids and screw on bands finger-tip tight.
    7. 7
      Seal jar and leave for 2 weeks.**.
    8. 8
      **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.

    Ratings & Reviews:

    • on September 15, 2002

      55

      If Your garden includes Banana Peppers of the sweet variety,this is THE recipe to use.An impeccable brine that does not mask the original flavor of the pepper yet 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 My garden, cheering on for more Sweet Bananas to mature so that I shall use this recipe!! Very,very, good!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2002

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2002

      45

      Excellent recipe, very easy to make and tastes great.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (57)

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    Nutritional Facts for Sweet Pickled Banana Peppers

    Serving Size: 1 (840 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 274.7
     
    Calories from Fat 5
    12%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 22.5 mg
    0%
    Total Carbohydrate 60.2 g
    20%
    Dietary Fiber 3.1 g
    12%
    Sugars 55.8 g
    223%
    Protein 1.6 g
    3%

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