Pickled Pepperoncini Peppers
Prep time: 
Cook time: 
Total time: 
  • 2 pint canning jars
  • Pepperoncini Peppers to fill jars
  • ⅔ cup white vinegar
  • ⅓ cup water
  • 2 garlic cloves
  • 1 t. salt
  1. Sterilize jars.
  2. Wash the peppers and set aside.
  3. Combine the water and vinegar in a sauce pan. Heat until about to boil.
  4. Add one clove and salt to the bottom of each jar and fill with peppers. (Peppers can be sliced or left whole.)
  5. Pour heated vinegar and water mix over peppers and add lids.
  6. Process the jars in boiling water for 5 minutes.
  7. Remove from water and set to cool until lids seal.
  8. Refrigerate once open.
Recipe by The Homespun Journal at http://www.thehomespunjournal.com/2013/10/05/pickled-pepperoncini-peppers/