Pickled Pepperoncini

Mildly hot, addictive, medium peppers for Greek salads. It has been very difficult for me to resist eating these as fast as I put them up. They are the star of the year from my 2013 garden. I will pickle as many as I can, give very few away, and grow Pepperoncinis again next year!

• Ready In: 45 mins
• Serves: 16
• Yields: 2 pints

Ingredients

• 4  cups  pepperoncini peppers
• 1 3⁄4 cups apple cider vinegar
• 2 1⁄4 cups water (filtered or Brita)
• 2  tablespoons kosher salt
• 4  garlic cloves
• 1  ounce olive oil

Directions

1. Put pint jars (plus 1/2 pint, in case you have too many peppers) and lids in pan with water to boil, along with tongs and canning funnel. Bring to boil while continuing other steps. Reduce heat, or turn off after boiling for 10 minutes.
2. Wash peppers in cold water, set aside to drain.
3. Bring vinegar, water, and salt to a boil and maintain.
4. Drain jars.
5. Blanch garlic cloves and place in jars.
6. Slit each pepper vertically and pack into jars. (I slit from the base of the stem down the pepper to within 1/4" of the bottom; this way there is no trapped air at the top causing peppers to float upside down, and enough juice to drizzle on the salad in the end of the pepper).
7. Pour hot liquid over peppers allowing slightly more than 1/2" head space.
8. Carefully pour 1 tablespoon olive oil into jar being very careful not to get any on lid.
9. Process, as you wish (10 minutes in boiling water bath), or not. I do not process my pickles.
10. Store in cool dark place. Ready in 3 weeks (but I have been known to open a jar the next day), refrigerate after opening.