10 Creative Ways to Use Banana Peppers



Chowchow is a relish that's popular in the South, originally made with whatever assortment of vegetables found at the end of the harvest — peppers, onions, cabbage, and green tomatoes, and sometimes cucumbers and cauliflower florets. Also called piccalilli, it's often used to add a spicy, sweet, and acidic note to a bowl of lima beans, pinto beans, or black-eyed peas. Here's a recipe for chowchow you can make with banana peppers:

2 cups chopped green tomatoes

1/2 cup chopped banana peppers

1/2 cup chopped red bell peppers

3/4 cup chopped onions

2 1/2 cups chopped cabbage

2 tablespoons pickling salt

1 tablespoon whole mixed pickling spice

11/2 cups vinegar

1 cup brown sugar 

Combine chopped vegetables with salt. Cover with hot water and let stand 12 hours. Drain and press in a clean white cloth to remove all possible liquid. Tie spices loosely in a spice bag. Combine vinegar and brown sugar in a saucepan, add the bag of spices, and bring to a boil. Add the drained vegetables and boil gently 30 minutes or until the volume of the mixture is reduced by one-half. Remove the spice bag. Transfer to a clean jar, cool and refrigerate for up for seven days, or you can also can the chowchow using home canning methods. (Recipe adapted from the National Center for Home Food Preservation)