Pepperoncini

• 8 cups hot peppers
• 4 teaspoons pickling salt, dissolved in
• enough water, to cover peppers
• Brine
• 1 1/2 cups white vinegar
• 1 1/2 cups cider vinegar
• 1 1/2 cups water
• 1 cup sugar
• Add to jars
• 4 cloves of crushed garlic
• 2 teaspoons pickling salt

1. Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
2. Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
3. Bring brine mixture to a boil.
4. Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
5. Pack peppers tightly into clean hot pint jars.
6. Cover peppers with brine and lLeave 1/2 inch head space.
7. Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
8. Leave for at least 4 weeks to"cure" before using.

hot peppers, pickling salt, water, brine, white vinegar, cider vinegar, water, sugar, garlic, pickling salt

Taken from www.food.com/recipe/pepperoncini-102196 (may not work)