PICKLED PEPPERONCINI PEPPER RECIPE RECIPES

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PEPPERONCINI RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...



Pepperoncini Recipe - Food.com - Food.com - Recipes, Food ... 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

PICKLED PEPPERS RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pickled Peppers Recipe: How to Make It - Taste of Home image

Making your own pickled peppers is so easy and you will never have to buy store-bought peppers ever again. They are so delicious.—Ball brand and Kerr brand home canning products

Provided by Taste of Home

Categories     Side Dishes    Snacks

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield about 8 pints.

Number Of Ingredients 6

4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
1-1/2 cups canning salt
4 quarts plus 2 cups water, divided
10 cups white vinegar
1/4 cup sugar
2 garlic cloves, peeled

Steps:

  • Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 9 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 2656mg sodium, CarbohydrateContent 2g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

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