6/23/2021 – Had enough smaller Greek Pepperoncini peppers to pickle and so did them like we did the slices of the Italian pepperoncini last year. Removed the stems and cut a single slice into each one from end to end so the brine solution would get inside and they would not float. They filled 3 pint jars. They turned out almost mushy so the texture was not good. The flavor was fine.

1. put in each empty jar:
   1. several large flakes of cayenne pepper from our garden;
   2. three large garlic cloves cut into thirds;
2. packed the peppers in the jars.
3. On top of the peppers in the jar:
   1. added several more large flakes of cayenne pepper and a rounded teaspoon and a half teaspoon of Ball Pickle Crisp;
   2. topped it off with the boiling pickling solution added up to the shoulder of the jars.
4. Processed the jars in a boiling water bath for 10 minutes and turned off the burner.
5. Removed the jars from the water after about a minute, and put them on the cutting board to cool.
6. All three lids sealed correctly.