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Pickled Pepperoncinis

Servings 1

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
  • 3 cups Pepperoncinis (Just under full ripe is preferred)
  • 1 cup Vinegar
  • 1 cup Water
  • 1 tablespoon Sugar
  • 2 teaspoons Salt (Pickling)
  • 1 teaspoon Garlic (Thickly sliced)
  • 1/2 teaspoon Black Pepper Corns (Whole)
  • 1/2 teaspoon Coriander Seeds (Whole)
  • 1-2 Grape Leaves (To maintain crispness)
  1. Mix brineMix together vinegar, water, salt, and sugar and let dissolve.
  2. Prepare Peppers

    Rinse peppers well and drain.
    Place a slit along their sides to allow air out and set aside.

  3. 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.

  4. 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.