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