PEPERONCINO SPICE RECIPES

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PEPPERONCINI RECIPE - FOOD.COM



Pepperoncini Recipe - Food.com image

Love to have these on hand to add to a sandwich or to top cream cheese and crackers with hot pepper jelly!

Total Time 1 hours 10 minutes

Prep Time 1 hours

Cook Time 10 minutes

Yield 8 cups

Number Of Ingredients 9

8 cups hot peppers
4 teaspoons pickling salt, dissolved in
enough water, to cover peppers
1 1/2 cups white vinegar
1 1/2 cups cider vinegar
1 1/2 cups water
1 cup sugar
4 cloves of crushed garlic
2 teaspoons pickling salt

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.

Nutrition Facts : Calories 177.8, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1760.2, CarbohydrateContent 40.5, FiberContent 2.3, SugarContent 33, ProteinContent 3.1

HOMEMADE SPICY PEPPERONI RECIPE - FOOD.COM



Homemade Spicy Pepperoni Recipe - Food.com image

Make and share this Homemade Spicy Pepperoni recipe from Food.com.

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Cook Time 8 hours

Yield 1 pound

Number Of Ingredients 10

1 lb lean ground beef (85% lean or leaner)
1 teaspoon liquid smoke flavoring
1 teaspoon ground black pepper
1 teaspoon mustard seeds
3/4-1 teaspoon fennel seed, lightly crushed
1/2-1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon sugar
1 teaspoon morton's tender quick curing salt (regular salt will turn the meat brown)

Steps:

  • Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours.
  • Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put the logs onto rack. Bake at 200 degrees for 8 hours, rotating logs every 2 hours.
  • Logs will be a bright pink when they are finished, and should be fairly dry and firm. Wipe off excess grease and allow meat to cool. Chill and then slice thinly. Refrigerate for up to 2 weeks or freeze for longer storage.

Nutrition Facts : Calories 830.5, FatContent 46.6, SaturatedFatContent 18.5, CholesterolContent 294.8, SodiumContent 303, CarbohydrateContent 5.3, FiberContent 2, SugarContent 1.5, ProteinContent 92

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