Pickled Pepperoncini Peppers

Prep Time25

Cook Time10

Additional Time1

Total Time1 35

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

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.

This recipe is canned in a hot water bath or steam canner, as it is a high acid recipe. Low acid recipes must be pressure canned.

See This Recipe:

https://cosmopolitancornbread.com/how-to-pickle-peppers/