Author Topic: banana peppers. (Read 1773 times)

highwayman · « **on:** July 11, 2009, 06:49:20 AM »

i grew alot of these and i have no idea what to do with them. any ideas?

moxgrove · « **Reply #1 on:** July 11, 2009, 06:51:23 AM »

They are awesome pickled!
Pickling Juice

* 2 cups white vinegar
* 2/3 cup white sugar
* 1/2 teaspoon mustard seeds
* 1/2 teaspoon celery seed

Directions

1.
1
Sterilize 2- 1/2 pint jars.
2.
2
Bring the vinegar, sugar, mustard seed and celery seed to a rolling boil.
3.
3
Place peppers in the 1/2 pint jars.
4.
4
Pour on the pickling juice.
5.
5
Bring brine to within 1/2" of the top.
6.
6
Be sure the edge of the jar has no juice on it.
7.
7
Seal jar and leave for 2 weeks.

Hairtrigger · « **Reply #2 on:** July 11, 2009, 07:54:58 AM »

SALSA!!!!

kitchawan kid · « **Reply #3 on:** July 11, 2009, 11:55:48 AM »

Throw in some meat and stir fry.

DalesCarpentry · « **Reply #4 on:** July 14, 2009, 01:41:14 PM »

I always grow a bunch of them myself. You can use them for anything you would use green peppers for. To me they taste about the same. Dale

Oldshooter · « **Reply #5 on:** July 14, 2009, 04:39:53 PM »

Better than lettuce on a good samich!

Pickled as said.

Use them like onions to smother down some round steak.

I eatem off the bush when working in the yard.

I could pm you my address!

DalesCarpentry · « **Reply #6 on:** July 14, 2009, 05:09:36 PM »

Quote from: Oldshooter on July 14, 2009, 04:39:53 PM

Better than lettuce on a good samich!

Pickled as said.

Use them like onions to smother down some round steak.

I eatem off the bush when working in the yard.

I could pm you my address!

I thought I was the only one that ate them while I was still standing in the garden.

Dale

mrbigtexan · « **Reply #7 on:** July 19, 2009, 04:28:41 PM »

DEER FAJITAS!!!!

m-g Willy · « **Reply #8 on:** July 27, 2009, 01:00:10 PM »

I could eat fried peppers at every meal.
If'n you got to many to eat you can just split them and pitch the seeds then freeze them for winter eating.

DalesCarpentry · « **Reply #9 on:** July 27, 2009, 01:06:54 PM »

Quote from: m-g Willy on July 27, 2009, 01:00:10 PM

I could eat fried peppers at every meal.
If'n you got to many to eat you can just split them and pitch the seeds then freeze them for winter eating.

Does that make them mushy? Dale

buckey · « **Reply #10 on:** July 27, 2009, 03:24:50 PM »

I grow them to and have a great deal of them this year, What's the best way to put them on the grill, what's the best seasoning, How about the frying pan?
TX..............buckey

DalesCarpentry · « **Reply #11 on:** July 28, 2009, 12:48:35 PM »

You can fry them up in place of green peppers. To me they taste nearly the same. Dale

Oldshooter · « **Reply #12 on:** July 28, 2009, 05:43:44 PM »

Use them along with onions to make smothered steak or pepper steak!

Empty Quiver · « **Reply #13 on:** July 28, 2009, 05:48:43 PM »

Saute in butter with onions and throw those rascals on a grilled bratwurst. Pickling is the traditional use for them around here though.

Empty Quiver · « **Reply #14 on:** July 28, 2009, 05:51:38 PM »

Another thought, throw them in the sack with the ten pound zuccini's, leave them on the neighbors door step, ring the bell and run.

DalesCarpentry · « **Reply #15 on:** August 01, 2009, 11:17:12 AM »

Here are a couple pictures that were taken today of my Banana peppers. Dale

buckey · « **Reply #16 on:** August 14, 2009, 03:11:34 PM »

Was fixing the family dinner on the grill tonite and as I waited for the hamburgers to grill I threw a few sliced yellow peppers on the grill with salt. pepper and butter,Makes for a great treat while grilling. To bad you don't hear about more uses for yellow peppers.

Bucker · « **Reply #17 on:** October 22, 2009, 09:57:28 AM »

I get hot suasage and stuff them. I then make homade tomato sauce w/ my maters and get amish [provolone and put in the oven, bake eat and freeze the rest for later in wonter. Goof loaf of Italian bread works as well!

kynardsj · « **Reply #18 on:** October 22, 2009, 10:16:53 AM »

Chopped up and put in with your cornbread mix. Makes for some fine eating with blackeyes, butterbeans, pintos or anything along that order. I can't bake cornbread worth a toot but I can fry up some mean cornbread fritters. Dang, here I go getting hungry again.

pmeisel · « **Reply #19 on:** November 01, 2009, 03:17:55 AM »

Mine did well this year. I would pickle them if they lasted that long, but I usually fry them up in every thing, and eat a few raw, so there is never enough left to pickle!

bearmgc · « **Reply #20 on:** November 20, 2009, 08:30:06 AM »

I didn't have the best crop this year, but still enough for personal use fresh and a few jars pickled. I use the pickled ones as garnish, but also chop them up, and put them in meatloaf and meatballs.

pmeisel · « **Reply #21 on:** November 21, 2009, 05:05:13 AM »

Recipe tip -- for a change of pace, when making a recipe that starts with sauteing onions, throw a few banana peppers sliced or diced in with them. Like you might with green peppers. Little different color and taste.... Good change. And I often have a jar of pickled peppers after the green peppers are gone...

steg · « **Reply #22 on:** June 13, 2010, 08:44:17 PM »

Bucker, ya went and made me hungry, I do the same thing, also try frying some young ones whole steam em with the lid on, and a good loaf of itallian bread, you can eat everything but the stem..............steg

Bob Riebe · « **Reply #23 on:** June 15, 2010, 10:42:43 AM »

I grow tomatoes, chillis, and onions to a degree I have more than I could ever eat, so my woman takes them and blanches the tomatoes peels them , cuts them up and adds them to already cut-up chillis and onions, freezes them (add garlic or other spices as you may prefer) and we have chilli mix ready for use.

If you rummage around in your freezer, double bag them in the heaviest bags you can find, as pin-holes can affect the flavor if you keep them for over a year, or so.

steg · « **Reply #24 on:** July 20, 2010, 07:27:10 PM »

Dale the peppers do get a little softer when you freeze them, but not mushy, the skins do have a tendency to start coming off when you cook them though. try freezing them whole after cleaning out the seeds and pithy part, that can be a PITA but it's worth it, snip a little off the pointy bottom as an air vent and freeze them just like that. When your ready to use them, get whatever stuffing you are going to use ready, I like the loose hot sausage with some cayenne pepper added to it, LOL, take out the peppers and stuff them while their still frozen, that air vent helps alot doing this, plus when the stuffing comes out the other end their full, prepare them any way you like and enjoy, their a great mid winter treat.................steg