@halfassed.homestead: These peppers are better than the ones @Olive Garden puts on their salad… They took me about 30 minutes from start to finish… thinking Christmas gifts… subs… salads… oh my!!! Make these! Pickled Pepperoncini 1 1/2 pounds fresh pepperoncini or banana peppers , washed 2 cups white vinegar 2 cups water 2 tbsp kosher or pickling salt 2 tbsp granulated sugar (Optional add ins)⬇️ 3 cloves garlic , smashed 2 teaspoons black peppercorns 2 bay leaves INSTRUCTIONS Use a small, sharp knife to cut a slit down one side of each pepper. This will enable the brine to fully penetrate the peppers. Place the garlic, black peppercorns and bay leaves in the bottom of your jars Pack peppers into the jar as tightly as you can. In a small pot bring the vinegar, water, sugar and salt to a boil. Fill the jars with the boiling brine leaving 1/4 inch head space. Stick a butter knife down into the jar to remove any air bubbles. Wipe the tops of the jars clean and secure them with lids and rings. Place them in a boiling water bath canner and process for 10 minutes (15 minutes if over 1000 feet elevation). Carefully remove the jars and let them sit undisturbed for 24 hours, then remove the rings and check the seals. If any are not sealed, store them in the fridge for up to 2 months. Wash your jars afterward to prevent mould from growing! Store the remaining jars in a cool, dark place for up to 1 year. Happy Canning! Remember, You can do hard things!! 💜

halfassed.homestead🇨🇦

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Region: CA

Thursday 06 August 2026 13:22:37 GMT