What to do with banana peppers?

[Lisa0825]

I picked my first banana pepper last week. I didn't really like the taste, compared to the ones I have had on pizza and sandwiches. I assume those are pickled? Is there an easy way to pickle them, or something else to try with them? I have read some stuff on the net, but it sounds like kind of a pain, needing a sterilizer, etc. Any tips?

Thanks! :pals:

[KSinTX]

1. I'd suggest asking this over in the cooking forum

There are probably folks over there who can do this in their sleep??

:hi:

On edit: I can't imagine it being that hard, throw some vinegar, sugar whatever in a jar and let it sit. But what do I know!

[Lisa0825]

2. Supposedly (according to the web sites I saw) you have to be quite careful...

ingredients have to be precisely measured and jars should be sterilized to prevent bacterial growth, even botulism! :wow:

[KSinTX]

3. See, what do gardners know!!

Dang, I'd've wiped out the whole family and likely the cats as well. That's some scary stuff. Thanks for the heads up - I might have grabbed some stuff out of the garden and tried to pickle them my way "just to see."

[Lisa0825]

4. LOL!

Yeah, I just thought some folks here might have known about it since a lot of gardeners I've known in the past pickle and/or can.

[bearfan454]

17. Here's how I did it and they turned out pretty good

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=22409

[Lisa0825]

22. WOW! That's quite a harvest!!!

And what a great descriptive and informational post! Thanks a bunch!

[murphymom]

5. Ball book of home preserving

The Ball Blue Book has been a standard for info on home canning - I think there's a new edition out now (Ball is one of the companies that makes canning jars and supplies.) Lots of recipes for all kinds of jams, jellies, relishes and pickled items as well as just plain canned fruit and veggies. You might want to check out if it is available from your local library if you don't want to buy it. I mislaid my copy so I think I'm stuck buying a new one.

You don't really need specialized equipment like a pressure canner for canning high-acid foods like fruits or pickled items if you follow the directions. I canned 2 dozen jars of sliced pears last summer from our tree, and if I can do it, it can't be that hard.

[Lisa0825]

7. Cool thanks!

I may see if it is at the library!

[crispini]

6. I'm sure someone will correct me if I'm wrong...

but I'm pretty sure the danger of botulism arises with canning, esp. low acid canning, not pickling. The vinegar acts as a preservative. The easiest way I have found to pickle things is:

1) Buy a jar of fridge pickles.
2) Eat them
3) Put whatever you wish to pickle in the brine (still keeping them jar in fridge)
4) Wait awhile.
5) Eat them.

:)

HTH! :D

[Lisa0825]

8. AWESOME!!!

I would have never thought of that! Do you know how long that takes to work?

[crispini]

12. A few weeks.

I just keep them in there and sample from time to time. :D

[bhikkhu]

19. Yes...the bacteria that makes the botulism toxin needs anearobic conditions

or an absence of oxygen, which you are most likely to cause when canning. ( http://en.wikipedia.org/wiki/Botulism ). I was a bit frustrated in trying to find online information, but this is the reason for the air gap in anything canned or bottled, or so I have been told. So to have a botulism problem you first have to insufficiently process a low-acid product, leaving the C. botulinum bacteria viable, and then pack the product without an air gap.

[Lisa0825]

23. Thanks for the explanation.

That makes sense. I just saw the "B" word and thought maybe I shouldn't even try this! But I guess it is better to be overly cautious than take lightly something that can be so dangerous.

[ThomWV]

9. We dry them and then use them in all sorts of things

We dry and grind them, and many other stray types of pepper we find ourselves growing, and use them in all sorts of sauces. We don't do it with bell type peppers but all small and enlongated peppers get the treatment. What we do is simply put thread through needle and string them together to dry hanging in the windows. Once they are dry we run through the herb grinder. Some years the mix is very hot, some years its sweet, you just never know what to expect. Real nice sprinkled over stirfried stuff too.

[Lisa0825]

10. Thanks!

I was wondering if banana peppers would be good for that too. Do you know which typpe of peppers are actually used in the crushed red pepper that is sold in the spice aisle?

[Kolesar]

13. Crushed red pepper is Cayenne.

I dried and crushed jalapenos and they were great. Put it on bean burritos, chili, etc. I got crazy and I would sprinkle them on a green salad.

I dry and crush habaneros and sprinkle them on cheesey pasta dishes.

[Lisa0825]

21. Thanks!

I planted hot banana, sweet banana, and jalapeno. I may just dry them and mix them up!

[japple]

11. Make refrigerator pickles. Here's a recipe from cooks.com.

Just substitute the peppers for cucumbers. I make these all the time and I thin slice the onions and peppers instead of chopping them. I also throw in a couple garlic cloves, and you can add some fresh jalapeno as well if you want more spice. You can keep a batch going all summer and then use that lovely vinegar in a salad dressing or marinade when your garden has given up.

[japple]

14. Sorry, I forgot to paste the recipe in the previous post.

FRESH REFRIGERATOR PICKLES
Printed from COOKS.COM

--------------------------------------------------------------------------------


3 large cucumbers
1 bell pepper (green or red)
1 onion
1 tablespoon salt
2 teaspoons celery seed
1/4 cup granulated sugar
1/2 cup white vinegar

Wash and scrub cucumbers. Slice into a medium sized bowl, leaving peel on, about 1/8" thick. Wash and remove seeds from pepper; remove skin from onion and scrub well under cold running water. Finely chop the onion and pepper; add to cucumbers. Sprinkle with salt and celery seed. Cover loosely with plastic wrap and set aside for 1 hour.
In a small saucepan, bring vinegar to a boil then remove immediately from heat. Stir in sugar, stirring until dissolved. Allow to cool, then pour over cucumbers (after they have been sitting for 1 hour, as above).

Mix well; cover and refrigerate for at least 24 hours before serving.

Submitted by: CM

[Lisa0825]

20. Thanks!

I was going to go look it up but you saved me the clicks! :pals:

[demnan]

15. If you want to fresh pickle them

you can easily do this. I would combine 2 parts water and 1 part distilled vinegar. Add salt and garlic cloves. Place in plastic container in fridge. Leave in fridge a few days. Use within about a week.

[Lisa0825]

24. Thanks!

You make it sound so easy! :-) I have only harvested one pepper this week. I hope to try some of these methods once I have more to work with.

[LiberalEsto]

16. I fry them

Cut off the stem end and cut in half and take out the seeds and saute in olive oil until tender. This makes a great side dish or omelet filling. I learned this from an Italian friend years ago.

[bearfan454]

18. Me too

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=9565

[Lisa0825]

25. I wonder if mixing the hot banana pepper and sweet banana pepper

and frying them together would be good? Hmmm... I have so much to learn! :-)

[LiberalEsto]

26. It sure is

You can also make peppers and eggs, which is basically fried banana pepper strips and scrambled eggs. Onions are optional. It makes a nice pita filling, especially with a couple of slices of tomato and some sprouts.