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.

Add a pinch of oregano to the vinegar mixture for an added punch of flavor.

Things You'll Need

  • 4 C. Distilled Water

  • Knife

  • 4 Qt. Peppers

  • Sterilized Canning Jars With Lids

  • 4 Tsp. Canning Or Noniodized Salt

  • 4 C. White Vinegar

  • Large Stainless Or Enamel Pot

Step 1

Wash the peppers under running tap water. Cut the stems until 1 in. remains.


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Step 2

Poke a small hole in the peppers.

Step 3

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

Step 4

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.

Step 5

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.


Use the peppers within one year.

These instructions yield eight pints.



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