While this delicious recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods, so don't let that prevent you from considering trying it. If you are unfamiliar with these contemporary techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
I read this yield to be 2.5 pint jars instead of 2 each .5 pint (ie, 1 pint) jars so I was kind of disappointed when I ran out of brine halfway through my second pint jar. That being said, though, it was easy to divide & make up just enough extra brine for my second pint jar. I also went ahead & processed my filled jars for 10 minutes in a water bath just to ensure they sealed properly so that I can feel safe eating them at the beginning of next summer (if they last that long).
We love these and they make a good pickled pepper! Great on subs and pizzas too!
I had too many jalapenos at the end of the season, so I looked for an easy canning recipe. I found and used this one, without changing anything. I only made two quart jars, and my mother-in-law actually stole one of the jars when I served them at Thanksgiving last year! The peppers were still hot, but the taste was very unique and wonderful. I plan on using this recipe again this year on all of the different peppers I have grown. Thanks for sharing!
Great recipe. Very easy to make. I used Mrs. Wage's pickling lime before I pickled the peppers to make them crunchy.
I am a little skeptical at first trying some of these recipes, but this recipe was great! I just used banana peppers from my garden. I did water bathe them for about 10 minutes. Remember to try and read other reviews before trying because if they are all pretty good, you know the recipe is good, like this one. I will use this recipe every year. I am waiting to grow more peppers so I can make some more of this recipe.
I opened my first jar of these peppers this past weekend. Had them on salads and thoroughly enjoyed them. They were so easy to make and what a great result. Only change I made was I added 2 fresh cayenne peppers to each jar, just for an added zing!
The directions for this recipe are perfect, I was pleasently surprised that the jars really did seal themselves. I did not have mustard seed, so I used 1/4 t. each of dry mustard and pickling spice. Will let you know how they taste in a few weeks.
The combination of the sugar and the intensity of very hot banana peppers makes the tongue stand up and say, WOW! However, I think I did something wrong, because the pepper rings weren't crunchy like a pepperocini. They were very soft, almost melting on the tongue. I added pickling salt to the recipe for my taste, so I don't know if that did it or not.
Great way to pickle banana peppers, I will be planting more next gardening season! I love them on sandwiches! I got two pints, but thats all the peppers I had. I let them sit for just over the two weeks and they are great!!