What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Pickled Pepperoncini
- add review
- #112741
Pick a peck of pickled pepperoncini! These hot peppers are delicious on an antipasto platter or in salads.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
2 comments
ingredients
4 quarts peppers
4 cups vinegar
4 cups water
4 teaspoons salt
olive oil (optional)
directions
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.
added by
cchalk
nutrition data
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.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
reviews & comments
how do you make them not soft mine are very soggy
November 4, 2013
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.
What kind of peppers do you use for these?