for every 2 quarts pepperoncini peppers you will need:
2 cups vinegar
2 cups water
2 teaspoons salt
4 garlic cloves
**wash peppers; using a knife, pierce each one along it's side
* in a saucepan, stir together water, vinegar and salt..bring to a gentle simmer
**place in quart jars adding 2 cloves of garlic to each jar
* pour warmed pickling brine over the peppers
**be sure to remove all air bubbles before placing lids on jars
* process in water bath canning fifteen minutes
# garlic may be omitted
# other herbs may be added such as tarragon, rosemary or basil
# some recipes recommended peppercorns be added
# peppers may be left whole or sliced into rings
# half batch was tried..I let set on counter overnight before chilling the next day..haven't tried them yet, but they look yummy!
##these peppers also do well dehydrated
How do we eat them?
added to soups/sautes
chopped and mixed into fresh cheese for dipping/spreading
straight from the jar!
Will we plant them again? Who's to say. I have really enjoyed their beauty and their bounty..so they are definitely on the list of possible returns!