Similar to the 'Golden Greek' pickles often sold in stores. We tend towards using our produce ripe so the peppers are usually red. The perfect addition to any meal needing a clean sour bite to cleanse the palate.
Per Quart Jar
Mix together vinegar, water, salt, and sugar and let dissolve.
Rinse peppers well and drain.
Place a slit along their sides to allow air out and set aside.
Pack jar with remaining ingredients
Place 1-2 grape leaves in the bottom of each jar.
Then add garlic, black pepper, and coriander seeds.
Pack in as many pepperoncinis as will fit, leaving 3/4" head space.
Pour in the brine, leaving 1/2" head space.
Cover the jars and rotate and invert them repeatedly to remove air. Press the peppers with a spoon to compact them.
Top off with more brine, leaving 1/2" head space.
Canning and Storage
These may be put into a cool dark place or a refrigerator for 2 weeks before eating.
For short term storage they may be kept in a refrigerator.
For long term storage, water bath can quarts for:
-1000 ft. - 15 minutes
1000-3000 ft.- add 5 min.
3000-6000 ft.- add 10 min.
6000-8000 ft. -add 15 min.
8000-10000 ft. - add 20 min.