Canning Fest 101 Pickled Pepperoncini Peppers (or any kind)
So I made this recipe yesterday and my husband declared that I was the first person in America to can peppers this early in the season! I don’t know about that but I do know this canning recipe is a winner. (I know this because I scarfed down half a jar already.) Here is the recipe from eHOW for Pickled Pepperoncini. I especially like this recipe because I wanted my peppers to be like those jarred Italian peppers you buy in the supermarket. This recipe has NO sugar, is low in salt and has just 4 ingredients. You don’t even have to seed small peppers or take off the tops, just slit the sides and they will be as tender as can be. Perfect for a bruccheta with a little olive oil and salt. If you don’t grow these small, mildly spicy peppers check your local farmer’s market, plant your own, or stop by for a taste. Very easy canning recipe is suitable for the beginner and the finished product will make a wonderful gift for the pepper lover. Recommended reading is the canner’s Bible, the Ball Blue Book.
Things You’ll Need
2 quarts small pepperoncini peppers (1 quart =4 cups so about 8 cups)
Sterilized canning jars with new lids and rings-yes! ALWAYS use NEW lids.
2 cups vinegar
2 cups water
2 tsp. salt
Water bath canner
Rinse the pepperoncini thoroughly under cool running water. Gently rub off any dirt or dust. Dry the peppers gently with a kitchen towel, then cut them into your preferred shape. You can leave the peppers whole if you wish, but make two slits in each if you do so. This will allow the liquid you use to pickle the peppers to get inside. Place the peppers into your sterilized canning jars, packing them in fairly tightly. Do not pack the peppers in forcefully.
Mix the vinegar and water into a saucepan. Heat the saucepan over medium heat until the liquid begins to simmer gently. Pour the hot liquid into the jars, filling each jar to ½ inch from the top. Tap firmly on the jar several times to get out excess air, then top up the jars with more brine if necessary to leave only ½ inch of air at the top. Add the salt, dividing it evenly between the jars. Place a lid onto each canning jar and screw into place with the accompanying ring.
Process the closed jars for 15 minutes in your water bath canner. Remove and cool undisturbed. Store in a cool dark closet and refrigerate after opening. If you enjoy peppers then you will love these. Perfect for salads, sandwiches, pizzas and bruccheta. PS I got about 4 pints from this recipe. Enjoy! Happy Gardens….
Jenn at The Antique Garden