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Pickled Pepperoncini

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Rating: 4/5
1 review

ready in: 1-2 hrs
serves/makes:   8 pints

recipe id: 112741
cook method: stovetop

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4 quarts peppers
4 cups vinegar
4 cups water
4 teaspoons salt
olive oil (optional)


Wash peppers thoroughly. Remove core, seeds, and stems of large peppers. Cut as desired, or leave whole after coring. The small, hot peppers may be left whole with stems intact. Make 2 small slits in whole peppers.

Mix vinegar and water, heat to 150-160 degrees F (about to the simmering point). Since it is rather volatile, vinegar should not boil a longtime.

Pack peppers rather tightly into jars. Pour hot vinegar and water over the peppers to 1/2 inch of jar rim. Add salt to taste, seal, and process 15 minutes in hot-water bath.

If oil is desired, add vinegar to only 3/4 in of jar top. Add olive oil to come 1/2 in from top. The peppers will be coated with oil when they pass through the oil layer as you use them.

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12 calories, 0 grams fat, 3 grams carbohydrates, 0 grams protein per 1/4 cup. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

Guest Foodie

how do you make them not soft mine are very soggy

Guest at

REVIEW: 4 star recipe rating
Got some great pepperoncini peppers so I thought I'd try my hand at this. The peppers turned out good but very vinegary and not really flavorful like the purchased kind. I think the brine needed some crushed dried pepper or something and maybe some more salt? They aren't bad, just lacking something.

Guest at

Guest Foodie

What kind of peppers do you use for these?

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