Pickled Pepperoncini Peppers

Canned and Pickled Pepperoncini Peppers

Pickled Pepperoncini Peppers
Pickled Pepperoncini Peppers

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

8

Pints

PREP TIME

30

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

Ingredients

  • 4

    quarts peppers

  • 4

    cups vinegar

  • 4

    cups water

  • 4

    teaspoons salt

  • olive oil (optional)

Directions

Wash peppers thoroughly. Remove core, seeds, and stems of large peppers. Cut as desired, or leave whole after coring. The small, hot peppers may be left whole with stems intact. Make 2 small slits in whole peppers. Mix vinegar and water, heat to 150-160F/66-71C about to the simmering point. Since it is rather volatile, vinegar should not boil a longtime. Pack peppers rather tightly into jars. Pour hot vinegar and water over the peppers to 1/2 inch of jar rim. Add salt to taste, seal, and process 15 minutes in hot-water bath. If oil is desired, add vinegar to only 3/4 in of jar top. Add olive oil to come 1/2 in from top. The peppers will be coated with oil when they pass through the oil layer as you use them

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