Pickled Pepperoncini Peppers

This is a favorite pickled pepper for all sorts of sandwiches, salads and soups.

Pickled Pepperoncini Peppers

Servings: 8 Pints

Equipment

• Water bath canner

Ingredients

• 24 cups Pepperoncini peppers washed and cut into pieces or split
• 8 cups water
• 8 cups white vinegar
• 2/3 cup pickling salt
• 1/2 cup sugar
• 1/2 cup peppercorns
• 8 cloves garlic
• 1 tsp pickle crisp

Instructions

• Combine water, vinegar, salt and sugar in a large pot. Bring to a boil. Boil for one minute. Reduce to low and keep hot for canning.
• Tightly pack jars with peppers
• Place 1/8 tsp of pickle crisp in each jar. Add 1 tbsp peppercorns and a clove of garlic to each jar.
• Ladle pickling liquid into jars. Leave 1/4″ head space.
• Use a bubble wand to remove air bubbles. Add additional liquid as needed to maintain 1/4″ head space.
• Secure lids and rings, finger tight. Place in canner.
• Process jars for 10 minutes (Over 1000 feet elevation add 5 minutes)
• Turn off heat and wait 5 minutes before removing jars from canner. Place jars in a draft-free location overnight (12-24 hours)
• Remove the rings, check the seals. Store any unsealed jars in the refrigerator for up to 2 months.