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Banana Peppers
- Thread starter jglass
- Start date
Cook Chatty Cathy
New member
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.
Last edited:
CanMan
New member
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
-------------------------------
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/"
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
-------------------------------
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/"
Cook Chatty Cathy
New member
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.
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.
Last edited:
Mama Mangia
Super Moderator
C'mon you guys! Why don't you stuff them? With anything you want! Geez - Mama has to think of everything???? I love banana peppers - they are my favorite. Stuff 'em hot or cold - for anything - with anything.
~~~~~~~~~~~~~~~~~
Marinated Peppers
* 4 lbs firm peppers*
* 1 cup bottled lemon juice
* 2 cups white vinegar (5 percent)
* 1 tbsp oregano leaves
* 1 cup olive or salad oil
* 1/2 cup chopped onions
* 2 cloves garlic, quartered (optional)
* 2 tbsp prepared horseradish (optional)
Procedure:
Select your favorite pepper.
Caution: If you select hot peppers, wear rubber or plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face.
Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers.
Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Yield: About 9 half-pints.
*Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style).
For hot style: Use 4 lbs jalapeno peppers.
For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild peppers.
For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.
~~~~~~~~~~~~~
Heat your skillet, heat your oil, saute garlic and add peppers, fry with onions, other peppers, sausage, chicken, beef, etc.
~~~~~~~~~~~~~~~~
and for those that just can't stop -
Banana Pepper Pickle
1 c. hot banana peppers, cut up
1/2 c. sweet banana peppers, cut up
1 c. mixed sweet bell peppers
1 c. green tomatoes and onions
Mix all ingredients together. Pack into boiled jars. Add 1 tablespoon salt for each quart or 1 teaspoon per pint. Boil 1 1/2 cups sugar to 3 cups white vinegar for 10 minutes. Pour over peppers already in jars, let set 5 minutes. Refill jars with vinegar mixture.
PICKLED BANANA PEPPERS
MAKES 5 TO 6 PINTS
2 lbs. banana peppers
1 t. dried oregano
4 c. water
5 or 6 garlic cloves
1/3 c. salt
3 c. water
1 1/2 c. vinegar
4 t. dried basil, crushed
Slice banana peppers in half lengthwise. Rinse and discard seeds as well as any interior pulp.
Combine 4 cups water and salt. In large bowl, cover peppers with the salt solution. Let stand overnight. Drain; rinse well. In large saucepan combine 3 cups water, vinegar, basil, and oregano. Bring to boiling. Reduce heat; simmer, uncovered, about 10 minutes. Meanwhile pack banana peppers in hot clean half-pint jars, leaving 1/2 inch headspace. Add one clove of garlic to each jar. Pour the hot vinegar mixture over peppers, stirring the mixture to keep the herbs evenly distributed. Leave 1/2 inch headspace in each jar. Prepare the lids according to manufacturer's directions. Wipe jar rims. Adjust lids; process in boiling water bath for 10 minutes. Start timing when water returns to boiling.
~~~~~~~~~~~~~~~~~
Marinated Peppers
* 4 lbs firm peppers*
* 1 cup bottled lemon juice
* 2 cups white vinegar (5 percent)
* 1 tbsp oregano leaves
* 1 cup olive or salad oil
* 1/2 cup chopped onions
* 2 cloves garlic, quartered (optional)
* 2 tbsp prepared horseradish (optional)
Procedure:
Select your favorite pepper.
Caution: If you select hot peppers, wear rubber or plastic gloves while handling them or wash hands thoroughly with soap and water before touching your face.
Peppers may be left whole. Large peppers may be quartered. Wash, slash two to four slits in each pepper, and blanch in boiling water or blister in order to peel tough-skinned hot peppers.
Peppers may be blistered using one of the following methods: Oven or broiler method: Place peppers in a hot oven (400 degrees F) or broiler for 6-8 minutes or until skins blister. Range-top method: Cover hot burner, either gas or electric, with heavy wire mesh. Place peppers on burner for several minutes until skins blister.
Allow peppers to cool. Place in pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Flatten whole peppers. Mix all remaining ingredients in a saucepan and heat to boiling. Place 1/4 garlic clove (optional) and 1/4 teaspoon salt in each half pint or 1/2 teaspoon per pint. Fill jars with peppers, add hot, well-mixed oil/pickling solution over peppers, leaving 1/2-inch headspace. Yield: About 9 half-pints.
*Note: It is possible to adjust the intensity of pickled jalapeno peppers by using all hot jalapeno peppers (hot style), or blending with sweet and mild peppers (medium or mild style).
For hot style: Use 4 lbs jalapeno peppers.
For medium style: Use 2 lbs jalapeno peppers and 2 lbs sweet and mild peppers.
For mild style: Use 1 lb jalapeno peppers and 3 lbs sweet and mild peppers.
~~~~~~~~~~~~~
Heat your skillet, heat your oil, saute garlic and add peppers, fry with onions, other peppers, sausage, chicken, beef, etc.
~~~~~~~~~~~~~~~~
and for those that just can't stop -
Banana Pepper Pickle
1 c. hot banana peppers, cut up
1/2 c. sweet banana peppers, cut up
1 c. mixed sweet bell peppers
1 c. green tomatoes and onions
Mix all ingredients together. Pack into boiled jars. Add 1 tablespoon salt for each quart or 1 teaspoon per pint. Boil 1 1/2 cups sugar to 3 cups white vinegar for 10 minutes. Pour over peppers already in jars, let set 5 minutes. Refill jars with vinegar mixture.
PICKLED BANANA PEPPERS
MAKES 5 TO 6 PINTS
2 lbs. banana peppers
1 t. dried oregano
4 c. water
5 or 6 garlic cloves
1/3 c. salt
3 c. water
1 1/2 c. vinegar
4 t. dried basil, crushed
Slice banana peppers in half lengthwise. Rinse and discard seeds as well as any interior pulp.
Combine 4 cups water and salt. In large bowl, cover peppers with the salt solution. Let stand overnight. Drain; rinse well. In large saucepan combine 3 cups water, vinegar, basil, and oregano. Bring to boiling. Reduce heat; simmer, uncovered, about 10 minutes. Meanwhile pack banana peppers in hot clean half-pint jars, leaving 1/2 inch headspace. Add one clove of garlic to each jar. Pour the hot vinegar mixture over peppers, stirring the mixture to keep the herbs evenly distributed. Leave 1/2 inch headspace in each jar. Prepare the lids according to manufacturer's directions. Wipe jar rims. Adjust lids; process in boiling water bath for 10 minutes. Start timing when water returns to boiling.
E
erinw16
Guest
Great ideas!
Thanks for all these posts...I'm glad you aksed the question, because now I can use all of these tasty-sounding recipes, too!
One of our favorite ways to eat banana peppers is to grill them whole, just until they get brown lines, turning once, and they are nice and tender...they go great with steaks, burgers, or just by themselves. MMMMMM!
Thanks for all these posts...I'm glad you aksed the question, because now I can use all of these tasty-sounding recipes, too!
One of our favorite ways to eat banana peppers is to grill them whole, just until they get brown lines, turning once, and they are nice and tender...they go great with steaks, burgers, or just by themselves. MMMMMM!
Cook Chatty Cathy
New member
Hey Erwin,
You know I never thought of simply grilling them, thanks for the great idea!
CCCathy
You know I never thought of simply grilling them, thanks for the great idea!
CCCathy
chubbyalaskagriz
New member
Hey Erwin, (Alert! Alert! Alert!)
You sneaked-in thru the back door without introducing yerself thinking you might bypass the embarrassing round of thunderous welcome from our friendly group, but let me tell ya- I figgered you out! You're discovered! So- c'mon in, pulluppa chair. We always enjoy meeting new folks & making new friends... Glad you dropped by and hope to see ya here often! smiles- kevin (chubbyalaskagriz)
You sneaked-in thru the back door without introducing yerself thinking you might bypass the embarrassing round of thunderous welcome from our friendly group, but let me tell ya- I figgered you out! You're discovered! So- c'mon in, pulluppa chair. We always enjoy meeting new folks & making new friends... Glad you dropped by and hope to see ya here often! smiles- kevin (chubbyalaskagriz)
K
KYHeirloomer
Guest
Aw, Kevin, you beat me to it.
Hey, this is Monday. Isn't Monday my day to embarass newcomers?
All kidding aside, Erin, welcome to Spice Place. I hope you enjoy joining our little family. Don't be shy about posting. Just jump in on an existing thread, or start one (or six) of your own.
And please do tell us a little about yourself over in the Introductions thread. Where you live, the kind of foods you like to eat and like to cook, maybe a little about your family life if you wish.
Hey, this is Monday. Isn't Monday my day to embarass newcomers?
All kidding aside, Erin, welcome to Spice Place. I hope you enjoy joining our little family. Don't be shy about posting. Just jump in on an existing thread, or start one (or six) of your own.
And please do tell us a little about yourself over in the Introductions thread. Where you live, the kind of foods you like to eat and like to cook, maybe a little about your family life if you wish.
E
erinw16
Guest
Wow, what a warm welcome! Thanks.
I actually spent yesterday afternoon pickling banana peppers using recipe #2 for this season. I have dozens more that will be ready to pick in a couple days and was wondering what to do with them...stuff, bread and fry sounds like a winner to me!
Okay, new question, though. I bought what I thought were 4 sweet banana pepper plants this spring. But when slicing them yesterday, I noticed that some had a much stronger smell to them...so I tasted one. Wow. It was not a sweet pepper, but had a bit of a kick to it. Since my kids picked them for me, I have no idea which came from which plants...is there a good way to tell them apart without tasting them?
I actually spent yesterday afternoon pickling banana peppers using recipe #2 for this season. I have dozens more that will be ready to pick in a couple days and was wondering what to do with them...stuff, bread and fry sounds like a winner to me!
Okay, new question, though. I bought what I thought were 4 sweet banana pepper plants this spring. But when slicing them yesterday, I noticed that some had a much stronger smell to them...so I tasted one. Wow. It was not a sweet pepper, but had a bit of a kick to it. Since my kids picked them for me, I have no idea which came from which plants...is there a good way to tell them apart without tasting them?
E
erinw16
Guest
Oh, and by the way, the w is the last initial...it's Erin; KYHeirloomer got it right!
Now if I can only figure out what you are trying to tell me about the introduction thing...good thing I can cook better than I can navigate on this big black machine in front of me!
Now if I can only figure out what you are trying to tell me about the introduction thing...good thing I can cook better than I can navigate on this big black machine in front of me!
Cook Chatty Cathy
New member
Erin there is at the bottom of the page where the posts are a place called: Forum Jump; click on that and scroll there until you see Introductions and then you should be able to start a thread there and introduce yourself and we will all respond on that thread that you start!!! Good Luck!
M
mrsjimmyp
Guest
I love Banana Peppers stuffed and deep fried too ! They are yummy.
E
erinw16
Guest
I think I did it!
Thanks for the help...I actually think I figured it out all by myself (can you hear me patting myself on the back?)...check out the intro page, and see for yourselves!
Thanks for the help...I actually think I figured it out all by myself (can you hear me patting myself on the back?)...check out the intro page, and see for yourselves!
K
KYHeirloomer
Guest
Erin, there is, unfortunately, no way to tell heat levels by looking at the pepper. You have to taste them.
There are two factors involved. One, there may have been a mix up in labeling, and some of the plants were the hot version. Or, two, sometimes, due to growing conditions (and stresses you may not even be aware of) capsaicin levels build up in what are supposed to be sweet banana peppers. This leads to the oft-told myth that if you plant hot ones and sweet ones side by side the sweet ones will turn hot. It doesn't work that way.
Anyhow, to reduce heat levels be sure and remove both the seeds and the ribs. That's where 90% of the capsaicin is found.
As you search for new recipes and uses be sure and check out all of Pepperman's posts. Although his thing is jalapenos, his recipes will work just as well with other peppers, including your bananas.
There are two factors involved. One, there may have been a mix up in labeling, and some of the plants were the hot version. Or, two, sometimes, due to growing conditions (and stresses you may not even be aware of) capsaicin levels build up in what are supposed to be sweet banana peppers. This leads to the oft-told myth that if you plant hot ones and sweet ones side by side the sweet ones will turn hot. It doesn't work that way.
Anyhow, to reduce heat levels be sure and remove both the seeds and the ribs. That's where 90% of the capsaicin is found.
As you search for new recipes and uses be sure and check out all of Pepperman's posts. Although his thing is jalapenos, his recipes will work just as well with other peppers, including your bananas.
E
erinw16
Guest
Thanks for the tip...since I had already seeded and sliced about 3 qts before I realized some were hot, I just left them all together when I canned them...hopefully hubby will still enjoy them!
I have checked out pepperman's website and can't wait to get his pepper griddle...I also plan to try out some of his recipes. Since I don't have too many jalapenos yet, I guess I can start trying some of them with my many, many bananas!!
I have checked out pepperman's website and can't wait to get his pepper griddle...I also plan to try out some of his recipes. Since I don't have too many jalapenos yet, I guess I can start trying some of them with my many, many bananas!!