In my determination to continue filling my pantry for the upcoming year, I made some pepperoncini peppers the other day. I searched Ball's website and other approved websites for a good recipe; and this is what I came up with.
Recipe taken from Ball's website But I did adjust it slightly by adding some garden fresh dill and some whole peppercorns to the recipe, as well as some pickle crisp granules.
Fresh out of the water bath canner.
I had some sweet and hot banana peppers to use up; as they all seemed to ripen at the same time for me this year. So I cut them up; mixing the sweet and hot together to make this recipe.
Instead of using pint or quart jars,I settled on using my pint-and-a-half jars. These are usually for asparagus or long beans, but I have such an abundance of them in my homesteading room I decided to use them for this canning session. Normally i use these for storing my go-to seasonings in the kitchen instead of having a half-gallon jar on the counter.
We eat pepperoncini peppers in salads, on homemade pizza, as a snack with crackers and cheese and even use them when I smoke a pork butt for pulled pork. They make a statement of flavor all their own.
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They will be wonderful to have in the pantry this winter! In pulled pork. Yum!
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I made more salsa today and some pizza sauce- the pantry is shaping up mighty fine!
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Good for you! Isn't that a good feeling?
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They must be a wonderful additions to your cooking later.
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Absolutely! We love these zingy flavored peppers. This is the first time I made them myself... we already opened a jar and they are heavenly!
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I can't stop my saliva filling the mouth just by imagining the taste! Haha
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love those! nice!
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Thank you!
They're delicious too!
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Yuuuuuuuum... determined to grow more to pickle this year!!!
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They look great. Good idea to pickle the peppers so you can have them all year around.
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