pickled pepperoncini recipes

[fishnhuntnboy]

Looking to pickle some peppers this weekend. Anyone have any good recipes to try? I found a couple I like online that I may try but see what everyone else has too.

 

Thanks

Darrin 

[JP Z]

I Use the same recipe as I do for fridge pickles, so yeah it won't last that long but still tasty.

In a sauce pan combine
A few slices of onion
1 cup white vinegar
2 cups water
3 teaspoons salt - you can go 50/50 on the liquid or more or less salt. This is what I settled on and its easy to remember with the 1,2,3...
I dont let this boil - just get up to a decent temp(starting to steam a little) looking to dislove the salt and soften the onions a tad while releasing some onion flavor. Heres the key to cripsy - Let this brine cool completly!
Ok on to the cukes. I use "straight 8s" and "pickling" ones. No real preference. Usually have a mixture in each jar...
The smaller and fresher the cuke the better. I try and make em the day they are picked. Most batches have a mixture of slices, rings, halfs, and baby wholes in em...
Also needed...
3-4 peeled cloves of garlic
1 teaspoon pickling spice
1/4 teaspoon crushed red pepper
1 or 2 heads of fresh dill - when not available i'll use 1/4 teaspoon of the stuff in the little shakers
This makes roughly a quart to a quart and a half sized container. I have a bunch of the quart and a half glass jars that are my favorite. All the diff size containers is a pain! I have a plastic one that I use alot that is a pint and 5/8th's. My brine ratio always stays the same but i'll adjust other stuff as needed. Its not an exact science and can be played with to suit your tastes...
Add all the stuff to the container. I dont pack the cukes tight. Full but I want things to move around a bit when topped off with the brine and shaken around...
Put em in the fridge and patiently wait two days, shake them a little after a day if you remember...

 

 

 

 

This is Dark Cloud's recipe.  So obviously use peppers instead of cukes......or for a bonus do both and enjoy!

 

[Moonshine]

I am surprised there were not many replies to this topic.  I have been making pickled banana peppers for a number of years now using a vacuum sealer rather than boiling the filled jars & lids.  No matter what I did, boiling the jars always made for soft peppers.  My recipe is below.  However, searching the internet for banana pepper recipe's everyone says to boil (or process) the jarred peppers for 10 minutes due to botulism concerns.  My grandmother never did that when she made pickles or peppers.  She basically followed the second recipe below that did not use a vacuum sealer.  I have not made the peppers under the second recipe, but was wondering if any others make peppers without the water bath.

Both are 3:1 (water:vinegar), however there is more salt in the second recipe.  Anyone else care to share their recipe for crispy pickled banana peppers?

 

Vacuum Sealer Pickled Peppers

Mix: 3 cups of cold water(filtered or spring works best) per 1 cup of white vinegar
In each jar:  Add 2 toes of garlic, 1 tablespoon of canning salt, and 1/4 - 1/2 teaspoon of alum.
Stuff jars with peppers cut in half (or however you choose)
Fill with brine to cover peppers, add about a teaspoon of corn oil to the top of each jar before you lid and seal them.

Seal with vacuum sealer attachment.

should be ready to eat in 1 month or so.

 

Pickled Peppers Without Water Bath

You need to do a 3 to 1 ratio of vinegar and water so 1 cup white distilled vinegar to 3 cups water and 3 tablespoons pickling salt. I believe these are the bare minimum for salt and acidity for safe canning. I do pickled jalapeños. I cut them in slices ( if you don't like them too hot remove the seeds with a filet knife before slicing them. In the sterilized canning jar stuff two cloves of garlic, 3 heads of dill ( can substitute dill seed or dried dill) and cram full sliced peppers. Boil the water, salt and vinegar. When it comes to a boil pour into jar leaving 1/8 inch head space at top and seal. Leave these on the counter till they cool. You should hear the tops pop when they seal. Remove the bands and store for a minimum of 2 weeks to get the dill flavor. Check periodically that the top are still sealed. This will keep the peppers crunchy by not reprocessing them in hot water. I have gone at least two years without any problem.

[fishnhuntnboy]

Both of these sound good! I haven't been on much and I did a simple recipe since this was my first time of 1 3/4 cups of apple cider vinegar, 2 1/4 cups of water, 2 tablespoons of canning salt, a garlic clove per jar and a bay leaf per jar. Boil the vinegar water and salt and pour over the peppers while hot. And let sit for 3 weeks. Your choice to do a water bath or not. I did not do the water bath and I think it should be ok.