Pickled Banana Peppers

There is a very interesting story behind this recipe.
My mom went out of town and it was my job to water her plants while she was gone.
 My reward was all the vegetables I wanted from her garden.
 Lucky me right?
So, while I was watering, I pulled about 50 peppers from her garden over a weekend.
They were mine all mine, what to do with all those peppers I thought?
 I then found a recipe for pickling banana peppers.
I cut and chopped and removed all the seeds.
I cooked them on the stove like the recipe said
I put them in a water bath and was washing up when my hands began to burn.
I mean really burn.
So I went to my medicine cabinet and used the aloe for my daughters sunburn.
Temporary relief.
I went and got the burn spray from the medicine cabinet
More temporary relief
I then had the bright idea to stick them in a nice bowl of ice water. Great idea right?
That hurt the worst.
It felt like someone was holding a match under my hands.
So I tell the hubster, “we may have to take a trip to the emergency room.” I am not sure what to do to relieve the pain.
He goes on line and said “try a combination of milk and baking soda.”
“Milk and baking soda,” I think to myself, I will stand on my head and suck through a straw with a hole in it to get some relief.
So I fill up a bowl and put milk in it. I forgot about the baking soda.
AHHHHH relief.
It starts to burn and I dunk it again and again, until no more pain.
The moral of this story?
Are you ready for it?
Don’t be so greedy and you wont get burned.
I thought you would like that one.
So, here is the recipe.
If you decide to substitute a few hot banana peppers for regular ones, knock yourself out.
Just remember to use gloves.
 Ingredients for 5 pint jars:
40 sweet banana peppers sliced to 1 inch rings
2 cup of white vinegar
2 cup of water
1 bay leaf
3 teaspoon of salt
3 teaspoons sugar
1/2 cup chopped onion
5 whole garlic clove
25 peppercorns (optional)
In a medium sauce pan combine peppers, vinegar water bay leaf and salt. Cook on medium for 5-10 minutes
Sterilize jars and lids to manufacturers directions. Add 1 garlic clove and 5 peppercorns to each jar. Pour in the cooked pepper mixture leave 1/4 inch head space. Wipe rim clean and seal.
Process in a hot water bath for 10 minutes. Remove and allow to cool. Any jar that is not sealed should be refrigerated.
Peace be with you,
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12 Responses to “Pickled Banana Peppers”

  1. #
    The Mom Chef — October 6, 2011 at 12:01 pm

    You poor woman. Thanks for the tip on the milk and baking soda though. I have needed and am sure will need that one. One of the first blog posts I ever did involved using ancho chiles and rubbing my nose after handling them. It was horrible.

    I wish I’d seen this recipe mid-summer when my banana peppers were going crazy. I did pickle them, but this recipe looks fantastic.


  2. #
    Eliotseats — October 6, 2011 at 2:17 pm

    Wow–I didn’t know that banana peppers could be that hot. I have a lot of jalapenos now. (The only thing we could grow with a modicum of success this year.) I wonder how this recipe would be for them. Glad the milk and soda worked!


  3. #
    Gloria — October 6, 2011 at 3:27 pm

    Hi dear verónica, this recipe look absolutely nice and interesting!! peace with you dear, gloria


  4. #
    Jen at The Three Little Piglets — October 6, 2011 at 5:00 pm

    You poor thing! The first time I was making tamales I accidentally rubbed my eyes with the back of my hand thinking it would be okay. I looked like I’d lost a boxing match for days! It was awful. Milk helps cut down the spice when you eat peppers as well while water helps the heat absorb into your body. Nice moral though…


  5. #
    Baker Street — October 7, 2011 at 3:50 am

    Aww… Hope you’re better now! This pickled banana peppers look absolutely fantastic!


  6. #
    Ann — October 7, 2011 at 4:42 am

    Delicious! I always try to wear gloves when I work with peppers…so far I’ve been lucky!


  7. #
    Sandi — October 7, 2011 at 2:57 pm

    Yikes!….yep, gloves 🙂

    You’ve reminded me that I really NEEDD to make my onion relish.
    Thanks & make it a great day!


  8. #
    Peggy — October 8, 2011 at 6:41 pm

    Aww… I think we’ve all been in that position!


  9. #
    Lizzy — October 8, 2011 at 11:50 pm

    Ouch! That reminds me of when I was chopping jalapenos and went to take my contacts out. My eyes recovered quickly enough, but I could never get the oils out of my contacts. Lesson learned.

    I’ve never made pickles, but I’d love to sample yours 🙂


  10. #
    croquecamille — October 11, 2011 at 6:39 pm

    Peppers sure can surprise you with their heat! Lesson learned. 🙂 Love pickled peppers – I almost always have a jar in my fridge!


  11. #
    twistedkitchen — October 19, 2011 at 1:45 am

    Oh my gosh, I did the same thing making jalepeno pepper jelly. I didn’t know about the milk, but since my skin is so sensitive to sun, I keep an aerosol spray can of water and some aloe in the refrigerator…Also, on burns, mustard works really well.


  12. #
    kellisretrokitchenarts — September 20, 2012 at 8:25 pm

    Oh yum! My second favorite peppers in the whole world!


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