PICKLED PEPPERONCINI PEPPERS
Learn how to pickle and can pepperoncini peppers. This recipe makes about 8 pint jars.
Provided by Constance Smith - A Good Life Farm
Categories Food Preservation & Canning
Time P1DT35m
Number Of Ingredients 8
Steps:
- To begin, combine the water, vinegar, salt and sugar in a large pot. Bring it to a boil, and boil for 1 minute. Reduce the heat to low and keep the liquid hot for canning.
- Fill your jars with sliced or split peppers.
- Place 1/8 teaspoon of pickle crisp in each jar, along with 1 Tb peppercorns and a clove of garlic.
- Ladle the pickling liquid into the jars, allowing for 1/4 inch of head space.
- Use a bubble wand (or chop stick) to remove any air bubbles, pressing the peppers against the sides of the jar. Add additional liquid if needed to bring the liquid back to 1/4 inch of head space.
- Close your jars with lids and rings and place them in the canner.
- Process your jars for 10 minutes. (Adjust for elevation.)
- Allow the jars to rest for 5 minutes in the canner before transferring to a draft-free location to cool over night, or 12-24 hours.
- Remove the rings, check the seals, label and store your jars of pickled peppers.
Nutrition Facts : ServingSize 1 /8 c, Calories 30 kcal, Carbohydrate 5 g, Protein 1 g, Sodium 1187 mg, Fiber 2 g, Sugar 2 g, Fat 1 g, SaturatedFat 1 g, UnsaturatedFat 2 g
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