PICKLED PEPPERONCINI
Pick a peck of pickled pepperoncini! These hot peppers are delicious on an antipasto platter or in salads.
Provided by cchalk
Time 2h
Yield 8 pints
Number Of Ingredients 5
Steps:
- 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 150-160 degrees F (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.
Nutrition Facts :
STUFFED PEPPERONCINI
If you bring this dish to a party, make sure you bring the recipe with you, because everyone will want it after eating these.
Provided by VALLY
Categories Appetizers and Snacks Spicy
Time 1h45m
Yield 36
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
- In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
- In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
- Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.
Nutrition Facts : Calories 52.2 calories, Carbohydrate 1.9 g, Cholesterol 10.1 mg, Fat 4.4 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.1 g, Sodium 384.8 mg, Sugar 0.2 g
PICKLED PEPPERS
Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.-Ball brand and Kerr brand home canning products
Provided by Taste of Home
Categories Side Dishes Snacks
Time 45m
Yield about 8 pints.
Number Of Ingredients 6
Steps:
- Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 9 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2656mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
PICKLED PEPPERONCINI
Note: Homegrown pepperoncini peppers are generally thinner skinned than commercial peppers. In addition, this is a homemade method, without chemical additives of preservatives. Home Canning/Preserving these in a hot water canner will make the peppers very soft and delicate. The flavor is great, but they will not be crispy like the ones you might be used to on salads or antipasto. They are delicious, but very delicate and soft. If you prefer a crispier pepperoncini peppers, I suggest you follow the recipe, but avoid canning/preserving. This method will make them refrigerator pickled pepperoncini and they must be kept refrigerated and to be enjoyed within 30 days of making them.
Categories pickles/preserving
Yield 4 16 ounce jars
Number Of Ingredients 12
Steps:
- Wash and sort the pepperoncini. Using a sharp knife, make a split in the side of each, keeping the stem in tact.
- Wash and sterilize 4 16 ounce canning jars.
- Simmer the tops in water.
- Set a large canning pot to boil.
- In a large heavy bottomed pot, add 4 cups white vinegar and 4 cups water with 1/4 cup kosher or pickling salt and 1/3 cup sugar.
- Bring the mixture to a boil, then remove from the heat.
- Stuff the jars with pepperoncini. Once these come out of the water canner, there will be considerably shrinkage of the peppers, so the more you can fit, the more appealing the final product will look.
- Into each jar add 2 cloves of crushed garlic, 6-7 whole pepper corns and 6-7 whole corriander seeds and 1 teaspoon of dried, crushed red pepper flakes.
- Fill the jars to about 1/4 inch head room, then add the tops and then the rims, and close, but not too tightly.
- Process for 10 minutes in boiling water with at least 2 inches of water above the rims.
- Once done, let the jars sit, covered for 5 minutes.
- Remove the jars from the canner and let them sit, undistirbed for 24 hours.
- Check the tops to be sure they've popped. This means, they've usually made a popping sound and the soft center of the lid as inverted. You can also check by tapping the top. If it goes up and down, the seal did not take. Any that did not can be refrigerated and eaten with a few weeks. Properly presserved, you can store the pepperoncini for up to a year. Refrigerate once opened.
- Enjoy!
- Karen Harris https://www.bittersaltysoursweet.com
PICKLED PEPPERONCINI WITHOUT CANNING
Steps:
- Wash the peppers with cold water and allow them to dry. Put water, vinegar, sugar and salt into a soup pot. Bring to a boil over medium high heat and stir until the sugar and salt have completely dissolved. Reduce the heat to medium and add bay leaves, whole coriander seeds and black peppercorns. Chop the garlic into small chunks and add it to the pot. Allow this to simmer for five minutes. Leave peppers whole and pierce their sides three to four times. Place the peppers into storage jars and leave about 1 inch of head space. Pour the hot liquid into the jars containing the peppers, screw on their lids and allow the jars to cool before placing them in the refrigerator. Let the peppers marinade for at least a week before using. The pickle flavor will be stronger the longer they sit. Tips: The pickles will keep for several months in the refrigerator. Do not use if pressure develops in the jars or if the liquid becomes really cloudy and begins to smell. This can be a sign of contamination and the pickles are not safe to eat.
PEPPERONCINI
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
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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