7/11/2021 – Washed and stemmed our Pepperoncini Peppers from the garden and sliced in half. Packed them into a ½-gallon jar. We included 8 large whole cloves of garlic that had been lightly crushed to remove the husks.
The brine was made with the same ratios we used for the Jalapenos on 7/11/2021 although we had 50% more so the spices below are 50% more than that blend other than where noted. Mixed the ingredients and then brought to a boil. Turned it down to simmer and let it simmer for 30 minutes; i.e. longer than for the jalapenos to allow more spice favoring to migrate into the water/vinegar.
- 3 cups water
- 3 cups white vinegar
- 1½ tablespoon sugar
- 2 tablespoons pickling salt. That is not 50% more as the pickling salt is a fine grind not like Kosher salt.
- about 6 dried bay leaves about 2 inches long
- 1½ tablespoon whole coriander seeds
- 1½ tablespoon black peppercorns
Poured the brine into the pepper-filled jar. Ladled in most of the coriander seeds and black peppercorns.
Ran hot tap water over the filled jar to heat it to reduce the chance of breakage when the very hot brine was poured in. Topped it off until the level stabilized. There was very little brine left.
Once cooled they were put into the refrigerator capped with a plastic lid to be eaten soon.
Note to Guests – This was not a pickling process where they can be stored without being refrigerated.