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Does anyone on the board know how to make and can pepperchini (sp). We just love these little peppers on our sandwiches, and I would love to make them at home. Any help would be greatly appreciated. Thanks Gail
Hi Gail~I don't know how to do any canning type stuff, but I googled and here are the some sites. Hope it helps.
http://www.paleotechnics.com/Articles/Pepperoncini.html
http://www.hungrybrowser.com/phaedrus/m080103.htm
Anyone out there have a recipe for pickling pepperoncini? I love them and planted them in my garden and although they are great fresh, those canned ones are heaven, and I have not been able to find a recipe - and I fear that frost is soon to be here :-(
Here is a recipe adapted from a great(!) book by Sue Dremann called "Peppers: Pickled, Sauces, and Salsas". I have not tried this particular recipe (it looks rather basic), however, I've only had good success from this book so far. I will not go into pickling basics or good practices. Here is the recipe:
15-25 green Pepperoncini peppers, or however many will fit in your jar! 2 1/2 cups vinegar (white is best) 1 tsp salt
Heat the vinegar together with the salt in a saucepan. *** each pepper once or twice. Put the peppers in a sterilized quart jar and pour the hot vinegar mixture over them to fill within 1/2 inch of the top. Seal with the ring and top, then process 10 minutes in a boiling water bath.
I would also add that adding perhaps a 1/4 teaspoon of mexican oregano (or herb of your choice) may add some extra favor to your final product.
The above recipe is from here: http://members.tripod.com/~garychilli/pickling.htm
We grew these one year and pickled them but now I can't find the plants anywhere. Very frustrating. I end up buying the ones from the grocery.
