Directions
- 1Add 1 cup of water to 5 cups of 5% vinegar.
- 2Add two garlic cloves, 4 teaspoons of canning salt, and 2 tablespoons of sugar to the brine.
- 3Safely add a half teaspoon each of turmeric, dried rosemary, and dried oregano to the brine.
- 4Bring the brine to a boil for 10 minutes.
- 5While the brine is boiling, place three to four small slits into each pepperoncini pepper.
- 6Carefully pack your peppers into half pint jars, fitting about 8 to 10 peppers per jar.
- 7Pour the brine into each jar, leaving a half inch headspace.
- 8Debubble your jars and add more brine if needed.
- 9Place a new lid on each jar and secure it with a ring, finger tight.
- 10Place your jars into a hot water bath canner.
- 11Bring your canner to a boil and allow the jars to boil for 10 minutes.
- 12Turn off the heat and let the jars rest in the hot canner for 5 minutes before removing them.
Ingredients
- 1 cup water
- 5 cups 5% vinegar
- 2 garlic cloves
- 4 tsp canning salt
- 2 tbsp sugar
- 0.5 tsp turmeric
- 0.5 tsp dried rosemary
- 0.5 tsp dried oregano
- pepperoncini peppers
Equipment
half pint jarsnew lidsringshot water bath cannerpressure canner (can be used as water bath canner)
Tips
- Pepperoncini for canning are ready when they turn greenish-yellow.
- Place three to four small slits into each pepper for proper pickling.
- Debubble jars and add more brine if needed to maintain half inch headspace.
- Allow jars to rest in the hot canner for 5 minutes after boiling before removing them.
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