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