Thank you SO much for this recipe! It's my first year growing sweet banana peppers and pickling. I'm fairly new at gardening (started in 2021) and your channel has been so helpful. I've become more confident in my garden thanks to you!
I love this recipe! I have used it for the past two years pickling everything from banana peppers to cucumbers to tomatillos and okra just to name a few. It's so versatile! The only difference I made is I use honey instead of sugar and I add 1/2 tsp of dill. Great job y'all!
I love saving the pickle juice from my favorite pickles from a jar and i put my sliced sweet Banana peppers in the pickle juice and they come out great! Thanks for the video!
My grandmother used to do the same thing, except she’d do carrot sticks instead. She’d bring the pickle juice to a boil, cool just slightly and pour it over the carrots placed in the canning jar. Really good!
Thanks for all your pepper wisdom starting last fall when I saved peppers over for the first time… : ) … after many setbacks, I’ve realized that peppers don’t get tired of trying to grow… I have to not grow tired of learning the fine art… I, Fred am a Pepper Head. The peppers survived and thrived!… Go Geeks : ) 🐸
I have made this recipe multiple times and everyone loves them. I leave out the jalepenos and just use banana peppers, great on sandwiches, pizza or just for snacking. Great recipe!!
Great video! Even though it's a year old, I thought I'd add a twist to it. I experiment a lot with adding different spices to the pickling brine such as tumeric. If you enjoy Asian cuisine, one of my favorites is to add curry powder. I know that may sound odd but they are really good!
A friend gave me banana peppers because she said no one will eat them in their house. I turned the peppers to pickles using this recipe. Soooo good! Thank you!
Thank you so much for this recipe for fridge pickles. This is my second year growing banana peppers and my second year using your recipe to make these pickled peppers! They are so yummy. I eat them on salad and on my homemade pizzas!! Thanks so much for sharing the recipe :)
This is the best pepper pickling video I’ve watched. I’m pickling pepperoncini peppers this year. I like how you rolled the peppers to help detach the seeds. And I also like to add an element of color like the red pepper. Great video😊
This is the year of pepper abundance in my garden this summer (still haven’t got a ripe tomato, though ☹️). So glad to see this video. Pickled peppers were on our table most days when I was a kid. Definitely going to make this recipe. Thanks.
Swap? In the UK my tomatoes are ripening nicely, peppers weren't happy this year though. Plenty of ann and bac, but it's not looking like I'll even get a flower on any of the chinense varieties.
Quick pickled banana peppers are my favorite! Thanks for the video! I usually follow about the same recipe but I’ll throw a super hot in one jar to really up the spice. Cheers!
I mostly just do pickled jalapenos, but very similar brine. One thing I'd recommend is using apple cider vinegar instead of white vinegar. I find it adds a bit more nuance to the flavour and it's a bit less cloying without even needing to add as much sugar, but if yours is less than the 5% acidity just increase the vinegar:water ration a bit to balance it out.
Followed this video to the letter yesterday. I know they waited 3 days on this video but I tried one today. *INCREDIBLIE* - I was pleased. Was a little "tart" up front but I think that will settle down in a day or two. Really good. Really really good!!!!!!!
Cubanelle should live in a gar also! Great instructions and I will be doing some for out of season flavor. Thank you " Pepper Folks." Peppers are my favorite
USDA is your best source for preserving peppers long term. Letting them sit in the fridge for 2 weeks before opening, yields the best tasting, my opinion. Great on burgers and great with fries and dinner.
It’s so true I found banana peppers to be lacking in sweetness and it wasn’t until I missed one that ended up ripening to a brilliant red that I discovered was when they were super delicious now I pick them once they begin to have a slight orange and any color variation after that. I found them to still be lovely and crunchy enough for me but everyone is different. Anyway just thought I’d mention. I’ve got one banana pepper plant that I’m growing indoors hydroponically and it’s producing soooo many peppers it’s fantastic!! I really like this pepper plant for indoor growing because I can heavily trim the leaves and it just focuses it’s growth on growing peppers instead of replacing the leaves the way lunchbox sweet peppers or bell peppers tend to do. Also did you know if you are growing a pepper plant in a garden you can cut stems from it and shake off all insects and bring it indoors and put the stems in water and they will grow roots and begin growing their own pepper plant!! I learned this recently and it’s so much faster then beginning from seed! So I’m always going to be able to keep this plant growing for many many years to come it’s over a year old now and still producing. I’m absolutely amazed I was able to do this! The only “fancy” equipment is a 70litre storage container with a lid that I cut a small hole in the middle and wrapped the whole thing in aluminum foil shiny side out to ensure no algae in the water. Then popped the plant in and wrapped tin foil around the stem to give it extra support and in the water I used hydroponic nutrients as per instructions on bottles I used general hydroponics brand. And a full spectrum cheap $50 grow light and banana peppers year round!! I’m loving this!! Next up banana pickles!!! ❤️ I’m new to indoor growing and I also found that getting an air stone with an air pump gives the roots more oxygen and the plant is loving it! I can’t remember the prices but definitely no more then $50 and that’s the air pump with 4 valves and air stone and air tubing. Thank you soooo much for this recipe! I may get a few more banana pepper plants growing now that I have a way to use them besides just fresh which we absolutely love! No need for them to ever go into a fridge until now in a jar…LOL! Mother inlaw won’t be too happy because she was getting my over abundance but won’t be anymore. Lol pickled peppers I’m making this today!
So glad to read your comment. I’m just getting ready to do this. I found a four port pump with air stones for $26 on Amazon. I got frosting buckets free from the bakery department at my local grocery store. I found 6 grow lights that are 24” long for $70 on Amazon. I start my seeds in a tabletop hydroponic system to move into the DWC buckets. In addition to the banana peppers I plan on growing parthenocarpic cucumbers and maybe some other peppers. I’m growing micro dwarf tomatoes, lettuce, and herbs in other tabletop hydroponic systems. Most of this is set up in a large walk-in closet but I have some of the really small tabletop systems with my house plants. I like the one with lavender in the bedroom.
This is great. I just used these instructions to can several jars of homegrown banana peppers. The only part I don't like now is waiting 2-3 days. Looking forward to the taste test. Thanks for making this video.
I use them fresh from my garden in my salad’s and on sandwiches. Go light even though they are sweet they do have a slight bitterness, but that is usually taken up by the salad dressing or with sandwiches rhe mayonnaise. I use maybe 1/2 to 3/4 in salads or on sandwich
It’s so true I found banana peppers to be lacking in sweetness and it wasn’t until I missed one that ended up ripening to a brilliant red that I discovered was when they were super delicious now I pick them once they begin to have a slight orange and any color variation after that. I found them to still be lovely and crunchy enough for me but everyone is different. Anyway just thought I’d mention. I’ve got one banana pepper plant that I’m growing indoors hydroponically and it’s producing soooo many peppers it’s fantastic!! I really like this pepper plant for indoor growing because I can heavily trim the leaves and it just focuses it’s growth on growing peppers instead of replacing the leaves the way lunchbox sweet peppers or bell peppers tend to do. Also did you know if you are growing a pepper plant in a garden you can cut stems from it and shake off all insects and bring it indoors and put the stems in water and they will grow roots and begin growing their own pepper plant!! I learned this recently and it’s so much faster then beginning from seed! So I’m always going to be able to keep this plant growing for many many years to come it’s over a year old now and still producing. I’m absolutely amazed I was able to do this! The only “fancy” equipment is a 70litre storage container with a lid that I cut a small hole in the middle and wrapped the whole thing in aluminum foil shiny side out to ensure no algae in the water. Then popped the plant in and wrapped tin foil around the stem to give it extra support and in the water I used hydroponic nutrients as per instructions on bottles I used general hydroponics brand. And a full spectrum cheap $50 grow light and banana peppers year round!! I’m loving this!! Next up banana pickles!!! ❤️
Growing banana peppers and really hope they produce enough peppers to do this with bc this looks delicious can’t wait to use this this summer thanks for the video !
I made your recipe, no sugar... amazing!! Thanks for sharing this recipe... you're awesome!! Question, what can i do with the left over liquid, after all the peppers are used? It smells amazing and I'm hoping not to waste it if possible. Can i use the liquid to make another batch?
Also great to pickle thinly sliced carrot sticks! We reheat the brine before pouring over the carrots. Store in fridge. Or use a mix of cauliflower florets, sliced carrot, red bell pepper, etc. Probably great with baby okra, too, though we haven’t tried that yet.
People use all sorts of different seeds, berries, spices, and vinegars to nudge pickles into different directions. I recommend experimenting, lotsa fun. Juniper berries are my latest - they add a subtle mystery flavor that no one can identify.
Made a quart of these last week and am now planning on adding more banana pepper plants to my garden next year. Fabulous recipe! Many thanks for sharing
Thank you very much you are so awesome thank you very much for sharing everything and a amazing recipe I’m just starting growing peppers and you guys are amazing 🤩
I’ve tried this recipe a few times and the one change I’ve made is adding a few halved jalapeños to the brine when bringing to a boil. It’s the only way I’ve found to give the rings a decent kick
I pickle peppers every year. I do not boil the brine but mix it all at room temperature. I pack my jars after I run them in the dishwasher first to clean them. Then I pack my peppers into them and add the brine. I made a vacuum sealer out of an old pressure cooking pot and use my vacuum pump from my air conditioning tools with it. I loosely set the boiled lids on the jars and just screw the bands on them until the lids just make contact with the jar loosely. I place them into the pressure pot and put the lid on. I then place a vacuum pump on the pot until it is at a vacuum. Then when you release the vacuum on the pot you will hear all the jars click shut. I then tighten the rings just a small amount more and store the jars in a cool place. We've had jars that are good for more then two years this way. They may keep longer but I never can keep them to long before we eat them all.
I sometimes take bread and butter pickles when empty and slice up jalapenos and put in the juice. Wonder what bread and butter banana peppers would taste like?
I tried this recipe and they turned out great. Four XL ripe, yellow banana peppers plus one large jalapeño was enough to pack one large Mason jar. I have about a quarter of the jar left now and was going to try frying the remaining ones. Have you guys ever tried frying them? Seems simple enough just draining and coating in seasoned flour. Thanks.
P.s. Blending in pickled peppers to your favorite dip recipe goes great with veggies like sliced bell peppers or cucumber chips. Cool treat with a little heat!
I live in the north and its trickier to get peppers growing. I have had luck with Bannana and Jimmy Nardello. Slugs got them this year. I may get some cayennes that can be real decorative for a wreath. Going to remember this recipe, thanks. "Maybe next year" is a popular garden saying, lol.
@@ijones79 Zone 4 in New England. In the Valleys it is more achievable. Another challenge is our elevation and north east exposure. Making raised beds out of old twelve inch pots, hilling soil and black plastic is the only way from me to increase soil temps for productivity. And ever year I say Im never doing that again. This year trading my extra tomato harvest for a ladies extra peppers.
Pickled hot banana peppers have been my favorite since I was a kid many moons ago. Try adding some star anise in with your spice on a jar. Don't think you'll be disappointed.
First of all Big Thanks for your information about peppers. The question that I would like to ask you if you don't mind is " when you remove the seeds from the peppers this can be saved for planting again pls?" Thanks in advance
Yes seeds can be saved and planted again. However, there is a chance for cross pollination. Basically don’t expect the plants/peppers to be identical to the ones you saved seeds from. Cheers!
Hm, maybe grow multiple plants, or grow in a larger container to help increase the yield. They should keep on the fridge for at least a week or two as well
I use 1.25 qts apple cider vinegar 5% to 4 qts water. Makes 7 quarts. No sugar. I boil canning salt , vinegar and water for 10 minutes. Put powered garlic, dried dill seed in the jars of sliced peppers. When boiling is complete I pour the hot liquid over the packed jars, tighten the lids. Been doing this 30 years.
Can I pickle peppers as they become mature? In other words, can I pickle some now and others later when they are ripe and ready to be picked? Mine are quite staggered in the garden. Just making sure the amount of brine won’t overwhelm only 1-2 peppers at a time. Thanks!
Hm, I wouldn't recommend it only because it's best to heat up the brine before pouring it over the peppers. It helps kill off bacteria and create a seal on the jars when cooled off. For a short-term pickle you can add them in but I would eat them relatively quickly after adding
We usually use most of our banana capsicums along with our bell capsicums, might have to save a few. We are also going to try mild paprika this year, wonder if that will offer enough kick.
i know this was last years video but i planted sweet banana peppers next to sweet bell peppers and i think it might have crossed because i got a few red sweet banana peppers and also I live in Pennsylvania and our garden didnt do so well this year hopefully next year would be better
WOW!! that crunch is soo inspiring! Can’t wait too try this…still trying too figure out colour…Canada has such a short season….any brand of f seeds that you guys can recommend that I can get from Canada? Have sweet now, but prefer hot! 🥰
OK, now that I've subbed...LOL...So we pickle up our banana peppers EVERY year, but what we're after is those classic pepper rings you get from the store like Vlassic "Pepper" rings. These are OH SO GOOD, but they don't have the ZING we're looking for. According to the ingredients they say it's just "Banana Peppers", but I question that. BTW: We did 6 QUARTS total off of 2 plants (in half pint canning jars), and they are preserved. Yes, they are MUCH softer because of the 10 minutes in the hot water bath, but they last us ALL YEAR (right up to the next harvest). Also, why do my peppers taste "grassy" or "green"??? They are yellow (6"+ long) at harvest, they are NOT green when we pull them, but they always have this "grassy" or "green" taste, not much of anything else. We also did Pepperoncini this year, but those were not the variety we were looking for. We were looking (I think) for the Greek varietal as ours were about 3"~4" long, didn't have any zing to them, and went from green to red very quickly, and they said "Red" was "overripe". Still learning, glad I found your channel. Weekend will bring over-wintering of a few of our plants I think...
I will be using your recipe to pick on my banana peppers this week and I hope they turn out well. Do they lose any of their crunch if you preserve them with a water bath?
The timing on this was superb. I just had a huge harvest of banana peppers. Thanks for sharing. This was exactly what I wanted to know.
Thank you SO much for this recipe! It's my first year growing sweet banana peppers and pickling. I'm fairly new at gardening (started in 2021) and your channel has been so helpful. I've become more confident in my garden thanks to you!
Thanks so much, that means a lot ☺️
I love this recipe! I have used it for the past two years pickling everything from banana peppers to cucumbers to tomatillos and okra just to name a few. It's so versatile! The only difference I made is I use honey instead of sugar and I add 1/2 tsp of dill. Great job y'all!
I love saving the pickle juice from my favorite pickles from a jar and i put my sliced sweet Banana peppers in the pickle juice and they come out great!
Thanks for the video!
My grandmother used to do the same thing, except she’d do carrot sticks instead. She’d bring the pickle juice to a boil, cool just slightly and pour it over the carrots placed in the canning jar. Really good!
@@judycharl1173 I will have to try it. Thanks!
Great idea
I'm going to try that! Might even throw in some celery.@@judycharl1173
Thanks for all your pepper wisdom starting last fall when I saved peppers over for the first time… : ) … after many setbacks, I’ve realized that peppers don’t get tired of trying to grow… I have to not grow tired of learning the fine art… I, Fred am a Pepper Head. The peppers survived and thrived!… Go Geeks : ) 🐸
I use this recipe and add turmeric. It’s EXCELLENT! Everyone I’ve given these to have raved about them. I make some with jalapeño and some without.
How much turmeric do you add?
I have made this recipe multiple times and everyone loves them. I leave out the jalepenos and just use banana peppers, great on sandwiches, pizza or just for snacking. Great recipe!!
Tried this recipe and came out great i added turmeric and dill. They are addictively good.
Great to hear, sounds like a good addition of flavors
You make it seem so much easier than some of these ppl make it sometimes.. good job
Great video! Even though it's a year old, I thought I'd add a twist to it. I experiment a lot with adding different spices to the pickling brine such as tumeric. If you enjoy Asian cuisine, one of my favorites is to add curry powder. I know that may sound odd but they are really good!
Not odd at all, sounds like a delicious take on it!
Funny I just did that exact thing too
A friend gave me banana peppers because she said no one will eat them in their house. I turned the peppers to pickles using this recipe. Soooo good! Thank you!
Just what I was looking for my mouth is watering I love banana peppers, That crunch though
Perfect timing. About to start harvesting my first batch of banana peppers. Stay safe this weekend.
Sounds good - thanks, you too!
Thank you so much for this recipe for fridge pickles. This is my second year growing banana peppers and my second year using your recipe to make these pickled peppers! They are so yummy. I eat them on salad and on my homemade pizzas!! Thanks so much for sharing the recipe :)
Made these yesterday, eating them with pizza now. Awesome stuff!!! Better than store bought in a jar.
Oh my! I'm already tasting this just by watching, looks tasty.
I made up 2 jars last week and sampled them today. SOLID recipe!
Made a batch this evening! We camp home from a camping trip and all my hot pepper plants had grown like crazy!
Great timing for pickling and powder videos! Thank you both for the awesome content!
so close to my deli style pickled peppers - im hoping to do a batch of this today.
This is the best pepper pickling video I’ve watched. I’m pickling pepperoncini peppers this year. I like how you rolled the peppers to help detach the seeds. And I also like to add an element of color like the red pepper. Great video😊
sweet you guys! thank you. i'm headed out to pick some peppers!
Such a clear, calming voice. Great vid 👍
This is the year of pepper abundance in my garden this summer (still haven’t got a ripe tomato, though ☹️). So glad to see this video. Pickled peppers were on our table most days when I was a kid. Definitely going to make this recipe. Thanks.
Swap? In the UK my tomatoes are ripening nicely, peppers weren't happy this year though. Plenty of ann and bac, but it's not looking like I'll even get a flower on any of the chinense varieties.
Chopsticks perfect. Thanks. I've been harvesting hundreds each week.
😦 Nice!
This came out just in time for my Hungarian hot wax peppers! Thanks!
Those have been hard to eat for me
What a pleasant alternative to videos with insipid music trax throughout.
Luv the simplicity.
Thanks for sharing this since I just harvested some peppers and watching videos to get ideas for storage.
Great video. I love the lay out of your kitchen BTW.
Thanks!
Thank you… Simple and concise instructions with some added information… Video well done
I just picked a bunch of Hungarian hot wax peppers I used your recipe for. I bet they're going to be really good!
That sounds *delicious*
Quick pickled banana peppers are my favorite! Thanks for the video! I usually follow about the same recipe but I’ll throw a super hot in one jar to really up the spice. Cheers!
Yep that does the trick too - gotta get the heat in there somehow
Ol' pepper ranger in the comments
I mostly just do pickled jalapenos, but very similar brine. One thing I'd recommend is using apple cider vinegar instead of white vinegar. I find it adds a bit more nuance to the flavour and it's a bit less cloying without even needing to add as much sugar, but if yours is less than the 5% acidity just increase the vinegar:water ration a bit to balance it out.
I used apple cider vinegar as well. Also, I try and cut back on whatever sugar is recommended in a recipe. Another great and timely video. Thank you.
I recently tried rice wind vinegar. Has a real nice flavor and less cloudy then apple cider.
@@tomc8115 hard to cut back on a tbsp but I here you. Did you know has more sugar than the avg person in the early 1800s has in 5 days
Also, the flower end should be removed . The enzymes reside there.
garlic and dill are absolutely required!
Followed this video to the letter yesterday. I know they waited 3 days on this video but I tried one today. *INCREDIBLIE* - I was pleased. Was a little "tart" up front but I think that will settle down in a day or two. Really good. Really really good!!!!!!!
Beautiful peppers, thanks for the show.
That looks super easy. Thanks guys
Guys, that crunch sounded so "sweet", LOL. I can't wait to try this recipe. Seriously, you are my go-to for pepper knowledge. Have a great day.
Yeah it was right up in my ear there. Kinda like that asmr stuff all the zoomers are listening to
I should have watched this before going to the store this morning, now I have to go back and get some banana peppers haha
Cubanelle should live in a gar also!
Great instructions and I will be doing some for out of season flavor.
Thank you " Pepper Folks."
Peppers are my favorite
USDA is your best source for preserving peppers long term. Letting them sit in the fridge for 2 weeks before opening, yields the best tasting, my opinion. Great on burgers and great with fries and dinner.
I swear you all are in my head. I just bought the stuff to pickle my banana peppers. I’m happy I waited to try your recipe.
😂🔮 Hope you enjoy!
Informative videos, makes me look forward to growing peppers when I get my own place.
Pickles? Fantastic
Awesome video, thank you Pepper geeks!
It’s so true I found banana peppers to be lacking in sweetness and it wasn’t until I missed one that ended up ripening to a brilliant red that I discovered was when they were super delicious now I pick them once they begin to have a slight orange and any color variation after that. I found them to still be lovely and crunchy enough for me but everyone is different. Anyway just thought I’d mention. I’ve got one banana pepper plant that I’m growing indoors hydroponically and it’s producing soooo many peppers it’s fantastic!! I really like this pepper plant for indoor growing because I can heavily trim the leaves and it just focuses it’s growth on growing peppers instead of replacing the leaves the way lunchbox sweet peppers or bell peppers tend to do. Also did you know if you are growing a pepper plant in a garden you can cut stems from it and shake off all insects and bring it indoors and put the stems in water and they will grow roots and begin growing their own pepper plant!! I learned this recently and it’s so much faster then beginning from seed! So I’m always going to be able to keep this plant growing for many many years to come it’s over a year old now and still producing. I’m absolutely amazed I was able to do this! The only “fancy” equipment is a 70litre storage container with a lid that I cut a small hole in the middle and wrapped the whole thing in aluminum foil shiny side out to ensure no algae in the water. Then popped the plant in and wrapped tin foil around the stem to give it extra support and in the water I used hydroponic nutrients as per instructions on bottles I used general hydroponics brand. And a full spectrum cheap $50 grow light and banana peppers year round!! I’m loving this!! Next up banana pickles!!! ❤️ I’m new to indoor growing and I also found that getting an air stone with an air pump gives the roots more oxygen and the plant is loving it! I can’t remember the prices but definitely no more then $50 and that’s the air pump with 4 valves and air stone and air tubing. Thank you soooo much for this recipe! I may get a few more banana pepper plants growing now that I have a way to use them besides just fresh which we absolutely love! No need for them to ever go into a fridge until now in a jar…LOL! Mother inlaw won’t be too happy because she was getting my over abundance but won’t be anymore. Lol pickled peppers I’m making this today!
So glad to read your comment. I’m just getting ready to do this. I found a four port pump with air stones for $26 on Amazon. I got frosting buckets free from the bakery department at my local grocery store. I found 6 grow lights that are 24” long for $70 on Amazon. I start my seeds in a tabletop hydroponic system to move into the DWC buckets. In addition to the banana peppers I plan on growing parthenocarpic cucumbers and maybe some other peppers. I’m growing micro dwarf tomatoes, lettuce, and herbs in other tabletop hydroponic systems. Most of this is set up in a large walk-in closet but I have some of the really small tabletop systems with my house plants. I like the one with lavender in the bedroom.
Right on bud im growing peppers for the first time and im hoping I will have enough to make this worthwhile!!!!
This is great. I just used these instructions to can several jars of homegrown banana peppers. The only part I don't like now is waiting 2-3 days. Looking forward to the taste test. Thanks for making this video.
Great recipe! Can't wait to try this. Cheers from Minnesota!
I just watched your video. I can't wait to try your recipe today. I had many peppers in my greenhouse that are ready to use.
Trying this for my first time pickling anything! Planted both banana and jalapeños this year and needed something to do with them.
I use them fresh from my garden in my salad’s and on sandwiches. Go light even though they are sweet they do have a slight bitterness, but that is usually taken up by the salad dressing or with sandwiches rhe mayonnaise. I use maybe 1/2 to 3/4 in salads or on sandwich
It’s so true I found banana peppers to be lacking in sweetness and it wasn’t until I missed one that ended up ripening to a brilliant red that I discovered was when they were super delicious now I pick them once they begin to have a slight orange and any color variation after that. I found them to still be lovely and crunchy enough for me but everyone is different. Anyway just thought I’d mention. I’ve got one banana pepper plant that I’m growing indoors hydroponically and it’s producing soooo many peppers it’s fantastic!! I really like this pepper plant for indoor growing because I can heavily trim the leaves and it just focuses it’s growth on growing peppers instead of replacing the leaves the way lunchbox sweet peppers or bell peppers tend to do. Also did you know if you are growing a pepper plant in a garden you can cut stems from it and shake off all insects and bring it indoors and put the stems in water and they will grow roots and begin growing their own pepper plant!! I learned this recently and it’s so much faster then beginning from seed! So I’m always going to be able to keep this plant growing for many many years to come it’s over a year old now and still producing. I’m absolutely amazed I was able to do this! The only “fancy” equipment is a 70litre storage container with a lid that I cut a small hole in the middle and wrapped the whole thing in aluminum foil shiny side out to ensure no algae in the water. Then popped the plant in and wrapped tin foil around the stem to give it extra support and in the water I used hydroponic nutrients as per instructions on bottles I used general hydroponics brand. And a full spectrum cheap $50 grow light and banana peppers year round!! I’m loving this!! Next up banana pickles!!! ❤️
Growing banana peppers and really hope they produce enough peppers to do this with bc this looks delicious can’t wait to use this this summer thanks for the video !
Heck yeah! You’re going to have a great harvest and I hope you love the pickles 😄
@@PepperGeek I’ve got 6 already and 3 jalapeños so I came back to make this!! Thanks for the content!!
Great video. I’ll definitely be making this. Thank you!! 😊👍
I made your recipe, no sugar... amazing!! Thanks for sharing this recipe... you're awesome!! Question, what can i do with the left over liquid, after all the peppers are used? It smells amazing and I'm hoping not to waste it if possible. Can i use the liquid to make another batch?
That’s great that they were tasty without the sugar! You can reuse the brine as long as you’re doing the quick pickles and not long term canning.
Also great to pickle thinly sliced carrot sticks! We reheat the brine before pouring over the carrots. Store in fridge. Or use a mix of cauliflower florets, sliced carrot, red bell pepper, etc. Probably great with baby okra, too, though we haven’t tried that yet.
People use all sorts of different seeds, berries, spices, and vinegars to nudge pickles into different directions. I recommend experimenting, lotsa fun. Juniper berries are my latest - they add a subtle mystery flavor that no one can identify.
I made this recipe. Amazing result! Thank you so much.
Glad you liked it!
Made a quart of these last week and am now planning on adding more banana pepper plants to my garden next year. Fabulous recipe! Many thanks for sharing
Thanks for the video. I will try this tomorrow.
Hope you enjoy :) we actually just made our first batch of the year, still one of our favorites!
Thanks for the easy to follow video!
You're welcome! Hope you enjoy the pickled peppers
That crunch :o
Did your recipe last night and already had to break into him today it's a good recipe plus it was our first time doing it thank you
Thank you very much you are so awesome thank you very much for sharing everything and a amazing recipe I’m just starting growing peppers and you guys are amazing 🤩
Excellent, hope you enjoy the recipe and keep growing peppers!
I’ve tried this recipe a few times and the one change I’ve made is adding a few halved jalapeños to the brine when bringing to a boil. It’s the only way I’ve found to give the rings a decent kick
I've made similar with apple cider vinegar which gives it a rounder taste. Need to try the garlic angle (our garlic harvest was abysmal this year).
Perfect! 👍 Easy peeezy!
I usually replace part of the water with white wine. It's great.
😯 Now that is good thinkin...
Use a small metal spoon to remove the seeds. Cut the peppers stem off then scoop them out.
Always a great video.
Mouth watering! Thanks for the video. What are some variations or other spices to try?
You can try turmeric, dill, oregano, bay leaf or coriander. Experiment with different pepper additions for different flavors. Enjoy!
Hey guys, I did hot banana peppers as well. Super awesome
Thank you for sharing ur revipe❤
I use Hungarian wax peppers with same receipt, much better with the spicy heat….great video….!!
Well done! Pretty much the same recipe Mom always used minus two dill heads.
I pickle peppers every year. I do not boil the brine but mix it all at room temperature. I pack my jars after I run them in the dishwasher first to clean them. Then I pack my peppers into them and add the brine. I made a vacuum sealer out of an old pressure cooking pot and use my vacuum pump from my air conditioning tools with it. I loosely set the boiled lids on the jars and just screw the bands on them until the lids just make contact with the jar loosely. I place them into the pressure pot and put the lid on. I then place a vacuum pump on the pot until it is at a vacuum. Then when you release the vacuum on the pot you will hear all the jars click shut. I then tighten the rings just a small amount more and store the jars in a cool place. We've had jars that are good for more then two years this way. They may keep longer but I never can keep them to long before we eat them all.
Yay.. sounds yummy...
I sometimes take bread and butter pickles when empty and slice up jalapenos and put in the juice. Wonder what bread and butter banana peppers would taste like?
I tried this recipe and they turned out great. Four XL ripe, yellow banana peppers plus one large jalapeño was enough to pack one large Mason jar. I have about a quarter of the jar left now and was going to try frying the remaining ones. Have you guys ever tried frying them? Seems simple enough just draining and coating in seasoned flour. Thanks.
Fried banana peppers are delicious!
I used to go 1:1 water vinegar, how do you like 1:2? Thanks!
Thanks!
Serrano peppers are another good choice for pickling.
Yes they are!
P.s. Blending in pickled peppers to your favorite dip recipe goes great with veggies like sliced bell peppers or cucumber chips. Cool treat with a little heat!
Good video. Well done
Thank you I'm going to make
Hope you enjoy!
I live in the north and its trickier to get peppers growing. I have had luck with Bannana and Jimmy Nardello. Slugs got them this year. I may get some cayennes that can be real decorative for a wreath. Going to remember this recipe, thanks. "Maybe next year" is a popular garden saying, lol.
😆it is definitely a common phrase around our household too.
Where from in the north? I live in central Saskatchewan and do HHW every year, I have to start them early in the house.
@@ijones79 Zone 4 in New England. In the Valleys it is more achievable. Another challenge is our elevation and north east exposure. Making raised beds out of old twelve inch pots, hilling soil and black plastic is the only way from me to increase soil temps for productivity. And ever year I say Im never doing that again. This year trading my extra tomato harvest for a ladies extra peppers.
@@zwhirlwhorled7570 wow that does sound like a challenge.
Thanks! Going to do some banana peppers
Hope you enjoy! Let us know how they turn out.
Amazing!
Pickled hot banana peppers have been my favorite since I was a kid many moons ago. Try adding some star anise in with your spice on a jar. Don't think you'll be disappointed.
First of all Big Thanks for your information about peppers. The question that I would like to ask you if you don't mind is " when you remove the seeds from the peppers this can be saved for planting again pls?" Thanks in advance
Yes seeds can be saved and planted again. However, there is a chance for cross pollination. Basically don’t expect the plants/peppers to be identical to the ones you saved seeds from. Cheers!
Thank you for this recipe. I am making Habanero with this recipe.
Sounds good and very spicy 🥵
Can you also make this recipe with whole peppers instead of slicing them?
Any tips on saving up enough banana peppers to do some pickling? How long will they keep in the crisper?
Hm, maybe grow multiple plants, or grow in a larger container to help increase the yield. They should keep on the fridge for at least a week or two as well
Awesome video, thank you for the lesson…..
I ise equal parts water and vinegar, works for me.
I use 1.25 qts apple cider vinegar 5% to 4 qts water. Makes 7 quarts. No sugar. I boil canning salt , vinegar and water for 10 minutes. Put powered garlic, dried dill seed in the jars of sliced peppers. When boiling is complete I pour the hot liquid over the packed jars, tighten the lids. Been doing this 30 years.
Works great with some chunked fresh pineapple and fresh cilantro!
Can I pickle peppers as they become mature? In other words, can I pickle some now and others later when they are ripe and ready to be picked? Mine are quite staggered in the garden. Just making sure the amount of brine won’t overwhelm only 1-2 peppers at a time. Thanks!
Hm, I wouldn't recommend it only because it's best to heat up the brine before pouring it over the peppers. It helps kill off bacteria and create a seal on the jars when cooled off. For a short-term pickle you can add them in but I would eat them relatively quickly after adding
We usually use most of our banana capsicums along with our bell capsicums, might have to save a few. We are also going to try mild paprika this year, wonder if that will offer enough kick.
2C 5% or higher vinegar, 1C water is below 4% acid and does not have to be refrigerated, but certainly can.
i know this was last years video but i planted sweet banana peppers next to sweet bell peppers and i think it might have crossed because i got a few red sweet banana peppers and also I live in Pennsylvania and our garden didnt do so well this year hopefully next year would be better
WOW!! that crunch is soo inspiring! Can’t wait too try this…still trying too figure out colour…Canada has such a short season….any brand of f seeds that you guys can recommend that I can get from Canada?
Have sweet now, but prefer hot!
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OK, now that I've subbed...LOL...So we pickle up our banana peppers EVERY year, but what we're after is those classic pepper rings you get from the store like Vlassic "Pepper" rings. These are OH SO GOOD, but they don't have the ZING we're looking for. According to the ingredients they say it's just "Banana Peppers", but I question that. BTW: We did 6 QUARTS total off of 2 plants (in half pint canning jars), and they are preserved. Yes, they are MUCH softer because of the 10 minutes in the hot water bath, but they last us ALL YEAR (right up to the next harvest).
Also, why do my peppers taste "grassy" or "green"??? They are yellow (6"+ long) at harvest, they are NOT green when we pull them, but they always have this "grassy" or "green" taste, not much of anything else. We also did Pepperoncini this year, but those were not the variety we were looking for. We were looking (I think) for the Greek varietal as ours were about 3"~4" long, didn't have any zing to them, and went from green to red very quickly, and they said "Red" was "overripe". Still learning, glad I found your channel. Weekend will bring over-wintering of a few of our plants I think...
I will be using your recipe to pick on my banana peppers this week and I hope they turn out well. Do they lose any of their crunch if you preserve them with a water bath?
We recommend using pickle crisper for the best long term crunch if you plan to can them, they can definitely become less crunchy