How to Can Pepperoncini Peppers

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The pepperoncini is a mild, sweet-flavored pickling pepper that can be used in a variety of recipes, from sandwiches to salads. They are easy to grow and generally produce a high yield. Harvest them when they are no longer than 3 in., and pickle them before canning.

Things You'll Need

  • Knife
  • Large stainless or enamel pot
  • 4 c. white vinegar
  • 4 c. distilled water
  • 4 tsp. canning or noniodized salt
  • 4 qt. peppers
  • Sterilized canning jars with lids
  • Wash the peppers under running tap water. Cut the stems until 1 in. remains.

  • Poke a small hole in the peppers.

  • Combine the vinegar, water and salt in the pot. Heat the mixture until it just begins to boil. Remove it from the heat.

  • While the vinegar and water are heating, pack the peppers into sterilized jars. Pour the hot vinegar mixture over the peppers, to within 1/2 in. of the jar's rim. Add the salt.

  • Seal the jars. Process them for 15 minutes in a boiling water bath. Carefully remove the jars from the water and allow them to cool.

Tips & Warnings

  • Use the peppers within one year.
  • These instructions yield eight pints.

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References

  • Photo Credit Pepperoncini image by Jeffrey Zalesny from Fotolia.com
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