I bought pepperoncini seeds during my seed-buying frenzy late last winter. While it is true that I like the pickle, I began to doubt that I would ever actually eat these once they began growing. I collected them one by one and refrigerated them, but I suspected they would only end up being chicken feed. In one final burst of guilt, I tore open the seed packet to read the directions.
Wash the peppers thoroughly and poke a couple holes in each near the stem. Pack them into a clean jar. Combine one part water, one part white vinegar and a teaspoon of salt per pint of liquid. Boil it for five minutes and pour it over the peppers in the jar. Leave 1/4" of headspace, cover the jar, and refrigerate the pickles for two to three weeks before eating them.
I threw in some jalapeños since I had them and didn't want to waste them either. The Greek pepperoncini are the long wrinkly green peppers. I finally tried them, and they were great! The jalapeños were great too. I've NEVER been one to just pop a jalapeño in and eat it, but mine weren't too spicy. Just good. This is a great way to preserve peppers.
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