Refrigerator Pickled Pepperoncini Peppers
Author: Jackie @ Blessings Overflowing
This recipe makes one pint of pickled pepperoncini peppers.
Ingredients
  • 20-24 Pepperoncini Peppers
  • 1 Coriander Seed
  • 1 Peppercorn
  • ½ of a Clove of Garlic
  • ½ of a Bay Leaf
  • ½ Cup Water
  • ½ Cup Vinegar
  • 1 tsp. Sugar
  • 1½ tsp. Canning/Pickling Salt
Instructions
  1. Use a sharp knife to poke 1 or 2 holes in each pepperonicini before placing them into a pint canning jar.
  2. Add the coriander, peppercorn, bay leaf, and garlic to the jar.
  3. In a pan combine the water, vinegar, sugar, and salt and bring to a boil.
  4. Pour the vinegar mixture into the jar to cover the peppers.
  5. Allow the jar to cool slightly before adding a lid and refrigerating.
  6. The peppers will be ready to eat or use in recipes in 2-4 weeks.
Recipe by Blessings Overflowing at http://www.blessingsoverflowing.com/refrigerator-pickled-pepperoncini-peppers/