Mary and Tom's Kitchen

Reviewed various recipes for pickling spices and using advice and ingredients arrived at the recipe below we think we will like. Used it in our first-ever pickled pepperoncini. The peppers are the larger Italian ones and not the smaller Greek variety.

Ingredients:

• Enough peppers from the garden when sliced to fill three pint jars:
• Whole garlic clove lightly crushed in each
• 3″ of a fresh red cayenne pepper from the garden in each pint jar.
• Well water to white vinegar at 50:50 mix
• 1/4 tsp of Ball’s Pickle Crisp Granules in each filled pint jar

Spice Mix Ingredients:

• 2 tablespoons black peppercorns
• 2 tablespoons mustard seeds
• 1 tablespoon coriander seeds
• 2 tablespoons dill seed
• 2 tablespoons allspice berries
• 1 teaspoon ground ginger
• 1 tablespoon crushed red pepper flakes from our garden
• 6 bay leaves, crumbled/chopped

Instructions:

1. Prepare a one-half recipe of the Spice Mix above. [Did not want a lot of leftovers.]
2. Slice the peppers into ¼” – ½” wide rings.
3. Add the peppers, the crush garlic clove, and the piece of fresh red cayenne pepper to the hot sterilized pint jars.
4. Add 2 tsp of the spice mix to each jar
5. Pour in very hot water/vinegar brine.
6. Add the pickle crisp.
7. Process in boiling water for 10 minutes.

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9/20/2020 – First try and they were ok. Not great as the flavor was a bit blah and the texture was almost too soft.

12/14/2020 – We have been eating from a jar for a couple of weeks and the flavor is ok but the skins are a bit tough. Next year plant the smaller Greek variety.