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!