Homemade Pepperoncinis
Wowza! My first batch was much hotter than anticpated. I ate these one at a time and that's about all I could do. Tasty, yet blazing. Then I said "to hell with it" and threw a bunch on top of my brat. Heat was mostly gone but the added taste was definitely present. Unlike the over-garlicked pickles I made this past summer (which some people loved), these peppers were quite good all around.
Servings: 1 quart jar
Prep Time: 5 m
Cook Time: 20 m
Ingredients
- 4 cups pepperoncini peppers
- 2 cups water
- 2 cups apple cider vinegar (or white vinegar)
- 2 tbsp kosher salt
- 1-2 bay leaves
- 3 garlic cloves
- 1/2 tbsp peppercorns
Directions
- Wash the peppers and carefully cut a slit down the side of the pepper. This will help the flavor to infuse the pepper.
- Bring the water, vinegar, and salt to a boil.
- While the mixtures comes to a boil, fill your jar(s) with the peppers, bay leaves, garlic, and peppercorns.
- Pour the boiling liquid over the peppers and cover.
- Let the jar cool slightly before refrigerating.
- Refrigerate for 3 days before serving