Sweet Pickled Banana Peppers Recipes

Steps:

• Cut red and banana peppers into strips, discarding seeds. Pack peppers into 5 hot 1-pint jars to within 1/2 in. of the top. Divide the onion, garlic and oil among jars., In a large saucepan, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Steps:

• Sterilize 2- 1/2 pint jars.
• Bring the peppers corns,vinegar, sugar, mustard seed, celery seed, and remaining ingredients to a rolling boil.
• Remove bay leaves unless you prefer to leave in for appearance.
• Place peppers in the 1/2 pint jars.
• Pour on the pickling juice.
• Bring brine to within 1/2" of the top.
• Be sure the edge of the jar has no juice on it.
• Seal in jars and leave for 2 weeks before opening.**.
• **This is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.

Steps:

• Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
• Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers and stir. Put in the refrigerator for 24 hours.
• Stir peppers before serving. Keep in the refrigerator.