Last week we were gifted with 8 beautiful banana peppers from dh's cousin who grows a wonderful garden yearly. I know they won't last forever, so looking for cooking/use ideas please.

When we grow them and have an abundance, I just use them in recipes that I would normally use bell pepper. They just have a slightly different flavor. Now, I am talking about sweet, not hot banana peppers!

They are also good diced in stews and sauces and soups.

Also sliced raw on sandwiches.

I also wash them, put in a ziplock and freeze until I want one to cook with and take it out and cut as needed.

Thanks Becky! Yesterday my husband used a few in a delicious breakfast scramble. They are nice and mild.

DH got some from a coworker too. I love to just slice some up and put in my salads. Or add some to a pot of lentils or other beans.

Good ideas, thanks very much.

are those the same as cubinelles? I use them when I make sausage and peppers.

Not sure....I'll go look them up.

PICKLED-STUFFED BANANA PEPPERS

(Be sure to where rubber gloves when cleaning peppers)

Whole Yellow Banana Peppers (as many needed to add to 1-quart jar)

A Head of Cabbage (or more than one if needed)

Slivers of garlic
Heads of dill
Thinly sliced onions
Canning Salt
5% white vinegar
Whole Chili Peppers (optional)
Whole Black Peppercorns (optional)

1. Wash; cut one end out of each pepper, and remove seeds.

2. Rinse inside of peppers out.

3. Shred cabbage, and sprinkle with salt; let stand till wilted (about 3 hours).

4. Pack peppers with coleslaw, into sterilized jars, along with 1 or 2 slivers of garlic, 1 or 2 heads of dill, and some thinly sliced onions.

5. Add to 1-quart jar each: 1 tsp. canning salt, 1 teaspoon salad oil, and 1/2 cup 5% white vinegar (be sure the vinegar is heated through, before adding to jar).

6. Fill the rest of the way with boiling water, and seal.

Note: Also, if you like, you can add 2 whole Chili Peppers, and 3 whole Black Peppercorns per quart jar.

Goddess - this sounds wonderful...THX so very much. Should the vinegar come to a boil or just warm it?

quote:

Originally posted by wannaquilt2:
Goddess - this sounds wonderful...THX so very much. Should the vinegar come to a boil or just warm it?

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The vinegar should come to a boil.

I bought a jar of Mezzetta Sweet Banana Wax Peppers for another recipe that I will not make again. So now I'm wondering how I can use up the remaining peppers. Any suggestions?

You can slice them and place them into a container of white onion, white vinegar, salt and a dash of sugar, marinate them forever, (or as long as you like) and use it as an accoutrement over steak, chicken, pork, even fish... be sure to use the vinegar and the pepper together in this application, it can be very tasty and lasts in the refrigerator a very long time.