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
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.
PICKLES & PEPPERS
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 1 cup flour, the beer and Cajun seasoning. Let the batter sit for 5 minutes.
- Pour enough oil into a 3- to 4-quart saucepan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F.
- Dredge the pickles and peppers in the flour, shaking off any excess. Dip into the batter and coat completely, then transfer to the oil. Fry, turning with tongs, until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels and serve.
PICKLED PEPPERONCINI
Mildly hot, addictive, medium peppers for Greek salads. It has been very difficult for me to resist eating these as fast as I put them up. They are the star of the year from my 2013 garden. I will pickle as many as I can, give very few away, and grow Pepperoncinis again next year!
Provided by Sweetiebarbara
Categories Peppers
Time 45m
Yield 2 pints, 16 serving(s)
Number Of Ingredients 6
Steps:
- Put pint jars (plus 1/2 pint, in case you have too many peppers) and lids in pan with water to boil, along with tongs and canning funnel. Bring to boil while continuing other steps. Reduce heat, or turn off after boiling for 10 minutes.
- Wash peppers in cold water, set aside to drain.
- Bring vinegar, water, and salt to a boil and maintain.
- Drain jars.
- Blanch garlic cloves and place in jars.
- Slit each pepper vertically and pack into jars. (I slit from the base of the stem down the pepper to within 1/4" of the bottom; this way there is no trapped air at the top causing peppers to float upside down, and enough juice to drizzle on the salad in the end of the pepper).
- Pour hot liquid over peppers allowing slightly more than 1/2" head space.
- Carefully pour 1 tablespoon olive oil into jar being very careful not to get any on lid.
- Process, as you wish (10 minutes in boiling water bath), or not. I do not process my pickles.
- Store in cool dark place. Ready in 3 weeks (but I have been known to open a jar the next day), refrigerate after opening.
Nutrition Facts : Calories 29.4, Fat 1.8, SaturatedFat 0.2, Sodium 1273.3, Carbohydrate 2.2, Fiber 0.5, Sugar 1.2, Protein 0.3
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 DEVILED EGGS
It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. -Carmell Childs, Clawson, Utah
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro., Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for another use.
Nutrition Facts : Calories 59 calories, Fat 4g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
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