Pickled Pepperoncini 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.
Learn how to pickle and can pepperoncini peppers. This recipe makes about 8 pint jars.
Ingredients
- 24 cups Pepperoncini peppers (washed and cut into pieces, or split)
- 8 cups water
- 8 cups white vinegar
- 2/3 c pickling salt
- 1/2 c granulated sugar
- 1/2 c black peppercorns
- 8 cloves garlic
- "pickle crisp"
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1/8 cCalories: 30kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1187mgPotassium: 146mgFiber: 2gSugar: 2gVitamin A: 168IUVitamin C: 39mgCalcium: 19mgIron: 1mg
Nutritional information is auto-generated and the accuracy is not guaranteed.
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