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Pickled Pepperoncinis

Servings 1
Description

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.

Ingredients
    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)
Instructions
  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.