This Sweet Pickled Banana Chile Peppers' recipe and photos were shared with my
by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "These peppers are great on sandwiches, hamburgers, in potato
salad, and as an appetizer. Try in omelets, and scrambled eggs, just use
your imagination. You can also use Cubanelle, Carmen, or try other sweet
peppers. I like to add a jalapeņo to some of my jars. This recipe does not
require a water bath. Make sure the jars seal properly. If one does not
seal, put it into the refrigerator. It will still pickle within two weeks.
Use within two months."
More delicious
Pickle Recipes for great cooking ideas.
Sweet Pickled Banana Chile Peppers
Recipe Type:
Pickles,
Chile Peppers,
Condiments
Yields: 2 (1/2 pint) jars
Prep time: 30 min
Ingredients:
1/2 pound banana chile peppers*
2 cups white distilled vinegar
2/3 cup granulated sugar
1/2 teaspoon celery seeds
1/2 teaspoon yellow mustard seed
* Also known as
yellow wax pepper and banana chili pepper. It's name comes from the fact that
its shape and color resemble a banana. Most banana chile peppers are
typically yellow, but they can also be orange or red. Its flavor varies
from mild to moderately hot depending on the maturity of the pepper,
with the most ripe being sweeter than younger chiles. Yellow peppers are
generally served pickled.
Preparation:
Wash the banana chile peppers well and remove stem end; remove seeds and
slice crossways into 1/4-inch thick rings (about 2 cups depending on the size of your peppers).
Try putting whole peppers into a jar or
two to see how you like them whole. You may have to play with the amounts of peppers versus the amount of
pickling liquid. This all depends on the size peppers you use. I used
pint jars, so I doubled the pickling juice and used 4 cups of peppers.
Sterilize 2 (1/2 pint) wide mouth jars with hot, soapy water. Rinse well
and then put very hot water into them; let sit and keep hot until ready to use.
In a large saucepan, add the vinegar, sugar, celery seeds, and mustard seeds; bring to a rolling boil.
Meanwhile, drain water from the jars. Place the prepared peppers in the ars as tightly as possible.
Pour the hot pickling juice into the jars with the peppers; bring the liquid to within 1/2-inch of the top.
Wipe
the edges of the jar tops clean with a clean damp towel. Place lids and screw on bands, finger-tip tight. Wipe
jars clean and let sit on counter until cool. Jar lids will ping and depress in the center when sealed.
Put in a cool dark place for at least two (2) weeks before opening.
Makes 2 (1/2 pint) jars.
