Greek Pepperoncini Peppers Pickled

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.

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