Someone else said these are like peppercinis.
I made some of these last fall, since for the first time in my life I had peppers that grew and produced well! The bell peppers still were pretty much a failure, but the banana peppers did awesome for me.
We’ve enjoyed some banana peppers on subs, so I searched around to find a recipe to make our own. This is what I found, but I also added a bit of crushed red pepper, since these were not HOT banana peppers, and we don’t like them quite that hot, anyhow. This originated at the Taste of Home Forum if you want to see the original thread.
The flavor of these was very good. We made some with and some without the crushed red pepper and found the flavor with it to be much better. But I think the crushed red pepper does something that causes the peppers to soften a bit, so the texture eating straight from the can is a bit mushy (but fine in sandwiches).
For each PINT sized jar:
1/2 c water
1/2 c vinegar
1/8 c sugar
A bit of turmeric (to color)
Boil the above 4 ingredients to dissolve sugar and heat the “syrup” in prep for canning
1/2 teaspoons diced garlic (or one clove, or 1/4 teaspoon dried)
1 teaspoon pickling salt
1 teaspoon vegetable oil
1/8 teaspoon crushed red pepper
Remember to multiply the ingredients above by the number of pint jars you plan to can.
I put my (washed/sterilized) jars in a tub partially filled with hot water to warm the jars and prevent any cracked jars from thermal shock.
Fill your jar with sliced banana peppers. Add the garlic, salt, oil, and crushed red pepper right into the pint jar with the peppers. Pour the boiled sugar/vinegar/water mixture over the peppers and fill to 1/4 inch from the top of the can. If you’re short on liquid, add equal parts vinegar and water to finish filling the jar. (Make sure you get some of the boiled sugar mixture into each of the jars before you fill all of them all the way to the top!) Wipe rims, put on hot lids and screw bands on.
Since these are “pickled”, they can be hot water bath canned. Process (boil) 10 minutes.
FYI, this recipe is not interchangeable using bell peppers. I tried a can to fill the canner, and they were disgusting!
Hi there! I’m very new to canning and this was actually the first recipe I tried. I just finished taking them out of the hot water bath and noticed that my lid can still be pressed down in the center a little bit. Which from what I have read means it didn’t seal all the way. Do I need to reseal them with another lid? Or will the vinegar in this recipe keep them ok? Also how long should I leave them in the fridge before they are fully pickled and read to eat? Thank you for any help!
When they’re just out of the canner, leave them be. The lids will click and pop as they cool- sometimes multiple times as the pressure changes. Once they’re completely cooled, then check the seals. If it’s really a bad seal, just stick them in the fridge and use them first. I haven’t ever kept open pickles on the shelf or tried crock pickles, so I can’t really comment on how long or if pickled things can stay on the shelf. I do know they will last just about forever in the fridge. The refrigerator pickles I make can easily last over a year and a half in the fridge (if not eaten up by then). I’ve never bothered to re-seal anything- it double cooks it so texture can be compromised, and I don’t usually waste the time/energy for just 1 can. I’m impatient and will try some things early if they don’t seal, but a week or 2 will give it a better chance to flavor through. I think the first time I made these I tried some within a week. I don’t think I’ve ever waited a full 6 weeks (or whatever it is some recipes say to wait) before trying them!
Thank you so much for your very quick reply!