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Pickled Pepperoncini

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Ingredients

Adjust Servings:
4 cups pepperoncini peppers
1 3/4 cups apple cider vinegar
2 1/4 cups water (filtered or brita)
2 tablespoons kosher salt
4 garlic cloves
1 ounce olive oil

Nutritional information

29.4
Calories
16 g
Calories From Fat
1.8 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
1273.3 mg
Sodium
2.2 g
Carbs
0.5 g
Dietary Fiber
1.2 g
Sugars
0.3 g
Protein
98g
Serving Size

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Pickled Pepperoncini

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    Cuisine:

    Making these for the second time. I really like this recipe! Good quality olive oil on top makes them extra special. The first two jars we ate within two days. I water processed one jar and they were mush. Without water processing they are amazing and off the charts delicious! The second batch I added some dried Italian herbs and dried dill. We will see how that goes. used the pickling mix for one quart of pepperoncini and a quart of cucumber and onion as a quick pickle to use in the next few days because I really like the proportions of vinegar and salt in this recipe. I have two pepperoncini pepper plants that are quite prolific so I am hoping for lots more.

    • 65 min
    • Serves 16
    • Easy

    Ingredients

    Directions

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    Pickled Pepperoncini, Mildly hot, addictive, medium peppers for Greek salads It has been very difficult for me to resist eating these as fast as I put them up They are the star of the year from my 2013 garden I will pickle as many as I can, give very few away, and grow Pepperoncinis again next year!, Making these for the second time I really like this recipe! Good quality olive oil on top makes them extra special The first two jars we ate within two days I water processed one jar and they were mush Without water processing they are amazing and off the charts delicious! The second batch I added some dried Italian herbs and dried dill We will see how that goes used the pickling mix for one quart of pepperoncini and a quart of cucumber and onion as a quick pickle to use in the next few days because I really like the proportions of vinegar and salt in this recipe I have two pepperoncini pepper plants that are quite prolific so I am hoping for lots more , These are fantastic! Super easy Didnt have a canners do used a stock pot Couldnt wait 3 weeks so opened a jar at a week No one can eat just one


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    Steps

    1
    Done

    Put Pint Jars (plus 1/2 Pint, in Case You Have Too Many Peppers) and Lids in Pan With Water to Boil, Along With Tongs and Canning Funnel. Bring to Boil While Continuing Other Steps. Reduce Heat, or Turn Off After Boiling For 10 Minutes.

    2
    Done

    Wash Peppers in Cold Water, Set Aside to Drain.

    3
    Done

    Bring Vinegar, Water, and Salt to a Boil and Maintain.

    4
    Done

    Drain Jars.

    5
    Done

    Blanch Garlic Cloves and Place in Jars.

    6
    Done

    Slit Each Pepper Vertically and Pack Into Jars. (i Slit from the Base of the Stem Down the Pepper to Within 1/4" of the Bottom; This Way There Is No Trapped Air at the Top Causing Peppers to Float Upside Down, and Enough Juice to Drizzle on the Salad in the End of the Pepper).

    7
    Done

    Pour Hot Liquid Over Peppers Allowing Slightly More Than 1/2" Head Space.

    8
    Done

    Carefully Pour 1 Tablespoon Olive Oil Into Jar Being Very Careful not to Get Any on Lid.

    9
    Done

    Process, as You Wish (10 Minutes in Boiling Water Bath), or Not. I Do not Process My Pickles.

    10
    Done

    Store in Cool Dark Place. Ready in 3 Weeks (but I Have Been Known to Open a Jar the Next Day), Refrigerate After Opening.

    Avatar Of Willow Diaz

    Willow Diaz

    Curry aficionado known for his authentic and flavorful Indian dishes.

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