Pickled Banana Peppers

You're going to want to make a big batch of these tangy pickled peppers. Whether you serve the Pickled Banana Pepper recipe on a sandwich or as part of a charcuterie platter, they'll disappear in a flash.

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  • Makes: 40 servings
  • Serving Size: 1/4 cup
  • Makes: 4 pints
  • Prep: 30 mins
  • Process: 10 mins
  • Stand: 1 week

Pickled Banana Peppers

Directions

  1. Slice chile peppers into rings, discarding stem ends and excess seeds.*
  2. In a large stainless steel, enamel, or nonstick heavy pot combine vinegar, the water, sugar, dry mustard, garlic, and turmeric. Bring to boiling, stirring to dissolve sugar; reduce heat. Simmer, uncovered, for 5 minutes. Discard garlic.
  3. Pack peppers into four hot sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon yellow mustard seeds and 1 tablespoon brown mustard seeds to each jar. Ladle hot vinegar mixture into jars, maintaining the 1/2-inch headspace. Discard any remaining vinegar mixture. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 1 week before serving.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Pickled Banana Peppers)

  • Per serving:
  • 47 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 5 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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