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Pickled Pepperoncinis

Yields1 Serving

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.

 3 cups Pepperoncinis (Just under full ripe is our preferred)
 1 cup Vinegar
 1 cup Water
 1 tbsp Sugar
 2 tsp Salt (Pickling)
 1 tsp Garlic (Thickly sliced)
 ½ tsp Black Pepper Corns (Whole)
 ½ tsp Coriander Seeds (Whole)
 12 Grape Leaves (To maintain crispness)
Mix Brine
1

Mix together vinegar, water, salt, and sugar and let dissolve.

Prepare Peppers
2

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

Pack Jar With Remaining Ingredients
3

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
4

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.

Nutrition Facts

Servings 0