If you're dealing with a serious bumper crop of banana peppers, think about pickling and canning them. That way you can use up a whole lot in one go, and also enjoy your banana peppers all year round. Plus, the pickled peppers are delicious in a variety of meals, especially on top of hamburgers and hot dogs during picnic season. (And, "pickled peppers" is really fun to say.)
We won't get into the details of canning here — if you've never canned vegetables before, read up on that first to ensure you sterilize everything safely. Following is the typical pickling recipe for banana peppers. You can always add ingredients to customize it — some people like to add jalapeño peppers for a kick of heat; some add garlic. Be creative.
3 pounds banana peppers
5 cups cider vinegar
1 ¼ cups water
5 teaspoons canning salt
2 tablespoons celery seed
4 tablespoons mustard seed
Wash banana peppers and removed the stems. Slice banana peppers into rings about a quarter inch thick. In a saucepan, bring add remaining ingredients and bring to a boil. Fill up sterilized canning jars with your peppers and cover with the boiling liquid. Can according to instructions.