They are easy to grow and generally produce a high yield. This recipe for fermented pepperoncini is a great way to get started. Ladle hot liquid over peppers, leaving 1/4 inch headspace. When late August folds itself into September, peppers begin to arrive in our CSA box. https://www.instructables.com/How-to-pickle-a-peck-of-peppers-peppercinis This will allow the liquid you use to pickle the peppers to get inside. Remove air bubbles. You can leave the peppers whole if you wish, but make two slits in each if you do so. Gently rub off any dirt or dust. Process pickled peppers 10 minutes in a boiling water bath canner. It was probably hanging around our kitchen and my dad cracking open a bottle of hot sauce and asking me to try. Pack hot peppers into hot jars; leaving 1/4 inch headspace. Maybe not. A beautiful assortment of both common and obscure peppers appear, and one of the best ways to preserve them is to toss them into a fermentation crock and let the good bacteria do their work. I assume that I got this love by watching, learning, and probably tasting hot sauces at an earlier age. Makes about 5 pints. Harvest them when they are no longer than 3 in., and pickle them before canning. Pin31 It seems as though I have always had a love for chili peppers. Dry the peppers gently with a kitchen towel, then cut them into your preferred shape. Sep 1, 2014 - The pepperoncini is a mild, sweet-flavored pickling pepper that can be used in a variety of recipes, from sandwiches to salads. Rinse the pepperoncini thoroughly under cool running water. Wipe rim clean and seal with two piece canning lids.