How to Can Pepperoncini Peppers (5 Steps)
The pepperoncini is a mild, sweet-flavored pickling pepper that can be used in a variety of recipes, from sandwiches to salads. They are easy to grow and generally produce a high yield. Harvest them when they are no longer than 3 in., and pickle them before canning.
Things You'll Need
- Knife
- Large stainless or enamel pot
- 4 c. white vinegar
- 4 c. distilled water
- 4 tsp. canning or noniodized salt
- 4 qt. peppers
- Sterilized canning jars with lids
Instructions
-
Wash the peppers under running tap water. Cut the stems until 1 in. remains.
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Poke a small hole in the peppers.
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Combine the vinegar, water and salt in the pot. Heat the mixture until it just begins to boil. Remove it from the heat.
-
While the vinegar and water are heating, pack the peppers into sterilized jars. Pour the hot vinegar mixture over the peppers, to within 1/2 in. of the jar's rim. Add the salt.
-
Seal the jars. Process them for 15 minutes in a boiling water bath. Carefully remove the jars from the water and allow them to cool.
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