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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pickled Banana Peppers Recipe

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This recipe for Pickled Banana Peppers is from Roberts's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½-3 lb mild peppers (enough for about 5 pint jars)
5 cups cider vinegar
1¼ cups water
5 tsp canning salt
1 1/4 tsp tumeric
2 tbsp celery seed
4 tbsp mustard seed
5 cloves garlic
5/8 tsp Pickle Crisp (AKA calcium chloride)
Directions:
Directions:
Wash peppers well and remove stem end; If using bell peppers remove seeds and centers. Slice peppers into ¼-inch thick rings.

Place ½ tablespoon celery seed, 1 tablespoon mustard seed, 1 garlic clove and 1/8 tsp Pickle Crisp in each 1 pint jar. Pack peppers into jars leaving 1/2 inch head space.

In a large pot, combine the cider vinegar, water, tumeric and salt; heat to boiling.

Cover peppers with vinegar solution leaving 1/2 inch head space.

Release air bubbles using a small plastic utensil. Wipe off the rims of your jars so no seeds or food particles interfere with the lid sealing. Then process for 10 minutes in hot water bath.
Number Of Servings:
Number Of Servings:
5 pints
Personal Notes:
Personal Notes:
Can be used for any mild pepper.

 

 

 

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