Pickling banana peppers

[christian_ramon]

Have an abundance of banana peppers from the garden. Would love some help on how to pickle them to make pepperoncini. Thanks for any help

[budrichard]

Pepperonchini are different than banana peppers. Banana peppers themselves can be mild or hot. If you like hot and your peppers are mild, then the addition of any hot peper will serve.

Other than that its a standard recipe of water. vinegar(apple is best), kosher salt and any other flavorings you like. Process per canning directions.-Dick

Edited August 14, 2009 by budrichard (log)

[OliverB]

I only know banana peppers as really mild, crunchy and briny. Pepperoncini are a whole different thing, small very hot red peppers that you mostly get dried in Italy. Also to be found pickled or in oil etc, but for all I know they are what the mostly lame red pepper flakes here try to be. I just brought back a grinder of them from Austria and boy, they are HOT! But oh so good :-)

For pickling what ever peppers you have, you can pretty much use any vegetable pickling or preserving recipe if I'm not mistaken.

Enjoy!

[Peter the eater]

Christian, can you post an image of your peppers?

My backyard greenhouse is suddenly teeming with various banana-like peppers, some hot, some mild. I put them up in vinegar or oil and I always run out in by May. Not this time.

Here's some from last year, from left to right, Hungarian Yellows in olive oil, Orange Bananas in vinegar, pickled chicken eggs with chives.

[Domestic Goddess]

Peter, those pickles brought a smile to my face. Just remembered my late family members who would pickle eggs and pearl onions. I treasure those jars of pickled goodness.

[Peter the eater]

Peter, those pickles brought a smile to my face. Just remembered my late family members who would pickle eggs and pearl onions. I treasure those jars of pickled goodness.

Doddie, memory and food go hand in hand.