Home Canned Pepperoncini Food

PICKLED PEPPERONCINI PEPPERS

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.

PEPPERONCINI

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.