Pickled Pepperoncini Peppers Recipes

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

Pickled Peppers image

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.

Ingredients

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

PICKLED PEPPERONCINI WITHOUT CANNING

Categories Condiment/Spread Side

Yield 2 jars

Number Of Ingredients 9

PICKLED PEPPERONCINI WITHOUT CANNING image

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.

Ingredients

1 lb. fresh pepperoncini peppers
2-1/2 cups water
3 cups vinegar
3 tablespoons sugar
4 tablespoons pickling salt
2 bay leaves
2 tablespoons whole coriander seeds
2 tablespoons black peppercorns
4 garlic cloves

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