Best Pickled Pepperoncini Peppers Recipes

PICKLED PEPPERONCINI

Steps:

• Wash and sort the pepperoncini. Using a sharp knife, make a split in the side of each, keeping the stem in tact.
• Wash and sterilize 4 16 ounce canning jars.
• Simmer the tops in water.
• Set a large canning pot to boil.
• In a large heavy bottomed pot, add 4 cups white vinegar and 4 cups water with 1/4 cup kosher or pickling salt and 1/3 cup sugar.
• Bring the mixture to a boil, then remove from the heat.
• Stuff the jars with pepperoncini. Once these come out of the water canner, there will be considerably shrinkage of the peppers, so the more you can fit, the more appealing the final product will look.
• Into each jar add 2 cloves of crushed garlic, 6-7 whole pepper corns and 6-7 whole corriander seeds and 1 teaspoon of dried, crushed red pepper flakes.
• Fill the jars to about 1/4 inch head room, then add the tops and then the rims, and close, but not too tightly.
• Process for 10 minutes in boiling water with at least 2 inches of water above the rims.
• Once done, let the jars sit, covered for 5 minutes.
• Remove the jars from the canner and let them sit, undistirbed for 24 hours.
• Check the tops to be sure they've popped. This means, they've usually made a popping sound and the soft center of the lid as inverted. You can also check by tapping the top. If it goes up and down, the seal did not take. Any that did not can be refrigerated and eaten with a few weeks. Properly presserved, you can store the pepperoncini for up to a year. Refrigerate once opened.
• Enjoy!
• Karen Harris https://www.bittersaltysoursweet.com

PICKLES & PEPPERS

Steps:

• Put 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 1 cup flour, the beer and Cajun seasoning. Let the batter sit for 5 minutes.
• Pour enough oil into a 3- to 4-quart saucepan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F.
• Dredge the pickles and peppers in the flour, shaking off any excess. Dip into the batter and coat completely, then transfer to the oil. Fry, turning with tongs, until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels and serve.

PICKLED PEPPERS

Steps:

• Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. , In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.