Brine Pickled Peperoncini Recipes

BRINE-PICKLED PEPERONCINI

Brine-pickled Peperoncini image

Provided by Jenny McGruther

Number Of Ingredients 6

Ingredients

3 cups water ()
2 tablespoons finely ground real salt ()
1 package vegetable starter culture ((optional))
4 cups whole fresh peperoncini peppers ((tightly packed))
2 cloves garlic
1 bay leaf

Steps:

Pour the water into a medium-sized sauce pan and warm over medium-low heat until it reaches about 100 F. Sprinkle in the salt, and whisk it into the hot water until it dissolves. Pour the warm saltwater into a pitcher, and let it cool to room temperature. Whisk in the starter culture, if using.
Pack a quart-sized fermentation jar with whole pepperoncini, taking care not bruise them. Place the garlic cloves and bay leaf among the peperoncini, and pour in the cooled saltwater brine. Seal the crock, and allow the peppers to ferment for 10 days. Their color will fade and yellow. After about 10 days, open the crock and try a pepper. If you prefer a sourer flavor, continue fermenting the peppers until they acquire the flavor you like, testing every 5 to 7 days, at your leisure. Transfer to the refrigerator or cold storage. Brine-pickled peperoncini will last about 1 year, properly fermented.

PEPPERONCINI

Pepperoncini image

Love to have these on hand to add to a sandwich or to top cream cheese and crackers with hot pepper jelly!

Provided by Aroostook

Categories Peppers

Time 1h10m

Yield 8 cups

Number Of Ingredients 9

Ingredients

8 cups hot peppers
4 teaspoons pickling salt, dissolved in
enough water, to cover peppers
1 1/2 cups white vinegar
1 1/2 cups cider vinegar
1 1/2 cups water
1 cup sugar
4 cloves of crushed garlic
2 teaspoons pickling salt

Steps:

Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
Bring brine mixture to a boil.
Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
Pack peppers tightly into clean hot pint jars.
Cover peppers with brine and lLeave 1/2 inch head space.
Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
Leave for at least 4 weeks to"cure" before using.

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