Hey guys,
I am up to my knees with mild and hot banana peppers. I usually pickle them but does anyone have any other recipes or ideas for using them? Thanks a bunch!

Sorry Janie, short of using them to cook with, and pickles I know not what to do any differently that you already are! Maybe someone else can offer help.

I know..me too.
I eat them with sandwiches and pickle them but I really dont put them in anything I cook. I was just curious if anyone had any recipes to use them.
Im looking forward to the habaneros coming in so I can make Mama's hot sauce recipe.

Does your pickling recipes include Relishes? Here are a couple:

Pepper Relish

8 cups banana peppers -- finely chopped
1 green bell pepper -- finely chopped
1 red bell pepper -- finely chopped
4 jalapeno peppers -- finely chopped (4 to 6)
2 tablespoons salt
3 cups cider vinegar
3 cups sugar
1 teaspoon mustard seeds
2 whole jalapeno peppers

1. Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
2. Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
3. Reduce heat and add vegetables, simmering 10 minutes.
4. Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
5. Process 10 minutes in a boiling-water canner.

"Recipe #188010" RecipeZaar
Yield: 7 half pints

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Sweet And Sour Pepper Relish

4 cups finely-chopped sweet green peppers -- (abt 4 medium)
1 cup finely-chopped banana peppers -- (abt 6 large)
3 cups chopped green cooking apples -- (abt 3 large)
2 cups chopped cabbage -- (1/2 small head)
2 tablespoons salt
3 cups cider vinegar, 5% acidity
3 cups sugar
1 teaspoon mustard seed
1 hot red pepper -- (optional)

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Follow manufacturer's directions for preparing home canning jars and two-piece vacuum caps.

Combine sweet and banana peppers, apples, cabbage and salt. Let stand 2 hours. Drain well. Combine vinegar, sugar and mustard seed in a large saucepot. Cut two small slits in hot red pepper and add to vinegar mixture, if desired. Bring to a boil; reduce heat. Add drained pepper mixture and simmer about 10 minutes. Remove hot red pepper.

Pack hot relish into hot jars, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. Process 10 minutes in a boiling-water canner.

This recipe yields about 7 half-pints.

Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"

Janie,

CanMan is right, peppers make delicious relish! You may want to give his recipes a try!

There is also a green tomato/pepper one that you may like

Green Tomato Relish


6 Red sweet peppers *
2 lb Onions
3 Sweet green peppers *
3 1/2 c Sugar
1 c Water
1 T Ground turmeric
2 lb Green tomatoes
1 Small head cabbage *
1/4 c Pickling salt
2 c Cider vinegar
1 T Mustard seed
2 t Celery seed
* All vegetables are to be coarsely ground.

Mix vegetables and salt. Cover and let stand 12 to 18 hours. Drain vegetables and rinse. Mix vegetables and remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, 3 minutes. Pack simmering mixture in hot jars, leaving 1/8" headspace; seal. Process 10 minutes in a boiling water bath. Makes 5 - 6 pints.

NOTE: Vegetables can be chopped if you prefer.