Food recipes
Sweet Pickled Banana Peppers
Sweet Pickled Banana Peppers Ingredients: bananas, raw vinegar, distilled sugars, granulated mustard, prepared, yellow celery, raw Directions: Sterilize 2- 1/2 pint jars. Bring the vinegar, sugar, mustard seed and cel...
Sweet Pickled Banana Peppers
Ingredients:
bananas, raw
vinegar, distilled
sugars, granulated
mustard, prepared, yellow
celery, raw
Directions:
Sterilize 2- 1/2 pint jars.
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
Place peppers in the 1/2 pint jars.
Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
Be sure the edge of the jar has no juice on it.
Place lids and screw on bands finger-tip tight.
Seal jar and leave for 2 weeks.
**.
**This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation).
Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours.
Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
Ingredients:
bananas, raw
vinegar, distilled
sugars, granulated
mustard, prepared, yellow
celery, raw
Directions:
Sterilize 2- 1/2 pint jars.
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
Place peppers in the 1/2 pint jars.
Pour on the hot pickling juice and bring liquid to within 1/2" of the top.
Be sure the edge of the jar has no juice on it.
Place lids and screw on bands finger-tip tight.
Seal jar and leave for 2 weeks.
**.
**This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation).
Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours.
Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.