Preserving pepperchini

How to Pickle a Peck of Peppers (peperoncini): Excellent for use in cooking, sandwiches, eggs, or as a garnish at a barbecue pickled peppers can't be beat. A typical jar at a grocery store will run you $2-$3 for a pint (sometimes a half-pint) but this entire recipe, if done when peppers ar…

Pickled Pepperoncini Peppers - The Daring Gourmet

When I choose what I want to plant each spring in the back of my mind I am always thinking about what I can preserve for later, and fill up our pantry with. We use quite a bit of pepperoncini…

In my culinary adventures, I've learned that sometimes, the smallest additions can have the largest impacts. That's certainly the case with these pickled pepperoncinis. The process of pickling these peppers in my kitchen was a rewarding journey. Initially, I followed a standard pickling process, but I soon discovered that adding a few unique ingredients created a blend that was truly special.

Pin19 It seems as though I have always had a love for chili peppers. I assume that I got this love by watching, learning, and probably tasting hot sauces at an earlier age. It was probably hanging around our kitchen and my dad cracking open a bottle of hot sauce and asking me to try. Maybe not. Whatever the case, I love chili peppers and I probably eat at least 1/2 dozen (or more) each week. With that being said, it’s a bit sad that we had to harvest the rest of our vegetables from our…

It's no fun to bite into soggy, lifeless pickled pepper. The process of canning peppers, from mild green to the hottest jalapenos, is arduous and requires the correct conditions and equipment. The peppers are pickled in an acidic mixture to prevent botulism, a potentially fatal bacterium.

Mildly hot, addictive, medium peppers for Greek salads. It has been very difficult for me to resist eating these as fast as I put them up. They are the star of the year from my 2013 garden. I will pickle as many as I can, give very few away, and grow Pepperoncinis again next year!

Not exactly a banana pepper, not entirely a hot pepper either, the pepperoncini is in a league all its own. It possesses the sweetness of a mild pepper while giving us that added touch of heat.

Note: Homegrown pepperoncini peppers are generally thinner skinned than commercial peppers. In addition, this is a homemade method, without chemical additives of preservatives. Home Canning/Preserving these in a hot water canner will make the peppers very soft and delicate. The flavor is great, but they will not be crispy like the ones you might be used to on salads or antipasto. They are delicious, but very delicate and soft. If you prefer a crispier pepperoncini peppers, I suggest you…

This spring David planted a peppers plant and while I wasn't too sure what to do with them, he had the good idea to make pepperoncini's! I am not a spice person but I do like pepperoncini's so this seemed like a win for everyone. I didn't necessarily want to can the peppers, mostly because I am impatient. So after some web searching I found a great recipe, found here. If you have a pepper plant I highly recommend it! Ingredients: 1 lb. fresh pepperoncini peppers 2.5 cups water 3 cups vinegar…