The perfect addition to any meal needing a clean sour bite to cleanse the palate. Similar to the 'Golden Greek' pickles often sold in stores, although we tend to use almost ripe red pepperoncinis.
Ingredients
Directions
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.
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.
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.
Gallery
Ingredients
Directions
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.
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.
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.
