We threw a few seeds in plug trays this spring on a whim and were rewarded by a massive amount of these buggers. My first attempt at quick pickling suffered from not piercing the peppers and way too much sugar. Thanks for a simple guide to help get it right!
I enjoyed your video and I'm getting ready to harvest my pepperoncini peppers today and start canning them. I live in southern Brazil and peperoncini seeds or the pepper alone are impossible to find here .So I had to ordered mine from eBay from Charlotte Tolleson in Toccoa Georgia I bought three packs of 25 seeds each of organically-grown golden Greek pepperoncini pepper seeds 3 packs cost $7.80 plus shipping of $2,95 total $10.75. It was very cheap I have about 70 to 75 plants to harvest and there's about 20 to 30 peperoncini per plant. I'm going to be doing a lot of canning. It was well worth it
Good for you! Yes you will be doing a LOT of canning. Make sure to use Calcium Chloride (Pickle Crisp) as they will get very soft/slimey if you can them without it. Course you can refrigerate pickle a few in the meantime if you don't ave any calcium chloride on hand.
I tried all kinds of different italian brands of peperoncini until i stumbled upon this turkish brand named omega.. They're the absolute best iv ever had!!
Thank you this is my first year growing anything and I've got 7 pepper and seeing you plants that are going well and I was trying to see when it's time to pick them and you answered all of my questions and gave me a recipe thank you so much I subscribed as well
With six you will have a lot of peppers! I planted 2 this year and each plant is producing about a quart of peppers a week. Next year I may just plant one.
I grew these for the first time this year and have made them with this recipe and it's simple and delish! Taste like the store bought only fresher. Got mine at Hoss tools
New sub..I found pepperoncini at our local nursery but don't ever recall ever seeing them at HD or Lowes. I planted one for the first time this year and it's exploding with them. I didn't know how big they should be to pick and now I see some are too big so my husband will be eating those fresh. Thanks to your video I can just let a few stay until they turn brown to collect the seeds and will be doing for sure. Are they like the bush beans where the more you pick they more grow? My take away is pick between 1.5 to 2", for seeds don't pick until they turn brown, after piercing at both ends cram the jars full and push out the air and cram some more in. Growing is enough for me at this point so maybe next year I'll do refridge canning. I don't know if these have pest problems but since I saw some ants I sprinkled cinnamon on top of the soil. They'll vacate quickly and move on because they hate the smell of it. Thank you for sharing your knowledge.
I tried canning banana peppers many years ago, but I wasn't happy with the results. I'll try ordering actual pepperoncini pepper seeds next time. I also love the tip of slicing them too!
well damn came here to see if i wanted to grow this or another cayanne in my last indoor spot and ended up learning a recipe for pickling that i can actually use THANK YOU
I grew up with these, we always put them on a sandwich and they were in many dishes. I think from Asia to the Middle East to Greece and Italy they are just a staple. I can see why, what wonderful flavor. Sometimes I like a pita sandwich with them and some mustard and lettuce, it's just a wonderful pepper. I bought a big jar at Big Lots and they were so hot I couldn't eat them. I boiled them, soaked them in sugar, still too dang hot--if anyone has a suggestion let me know.
My one pepperoncini plant has grown a bunch of peppers but they are more shriveled looking than most I've seen. I am going to pickle them with a couple jalapenos I grew. Have you mixed other peppers or garlic when you are pickling pepperoncinis? You video was so helpful. Do you have a brine recipe posted?
I'm moving into a new 1 bedroom soon. This is the first thing I want to plant!!! Any suggestions on what to plant them in and some care instructions. Thanks so much!!!
They need lots of sun, if growing in a container use a 3 gal pot. Start the seedlings 2 months before they can go outside, I like the liquid miracle grow fertilizer (they grow really well with that), just use very weak 1/3rd strength fertilizer with seedlings. Don't let the pots get too dry.
I love the store pickled ones and have grown them before and again this year to can, but the majority of them have zero heat and I like the heat, did yours have heat? I just read to not water them regularly and use sulfur to get the heat?
I am not responsible for any cases of food poisoning however I store mine for a couple of months and they are fine. If you want to go beyond that then be safe and water bath can (using an official canning recipe without sugar, and be sure to use pickle crisp).
For seeds, simply order an Italian Pizza and ask for the pepper topping...this way you can place them in a jar above your refrigerator to dry, and there you have seeds. Yummy Yummy. Kitchen Hacks, you never go wrong.
@@anonz975 , thanks. However the pepper which were on the pizza were fresh, yellow in color but, not baked. I suppose they just plopped them on top. lol
Thank you for posting, I love these peppers...they're the only ones I like to eat by themselves!! How can I store these on the shelf if I have too many to pickle at once? Can I put them in a solution to store for months on the shelf, then pickle when about ready to eat?
The vinegar/water solution preserves them, if you want to store them for a long time or at room temperature then waterbath can them. Look up a good "sugar free" waterbath canning recipe for that and be sure to use calcium chloride else they will become mushy/soft.
Thank you for sharing. ❤ I have red peppers right now are they good for Pickling? I also have Green chiles. I have alot but don't know what to do with them all. Any ideas?
@@anonz975 that's excellent i grew the chishito type last year they produce really well too but they do lack the heat So the pepperoncini will be a good choice from what i have read they have just the right amount of heat very pleasant and not too hot
I tried this before last year and it tasted nothing like store bought 😭 I wonder if the type of vinegar matters and the store bought always have an acid in them. What vinegar did you use by chance? I didn’t put sugar in either.
You may have a more sensitive pallet. Read the ingredients on a jar of store bought and add garlic or whatever as you see fit. I use regular white vinegar though you might like apple cider vinegar better.
Why do mine look skinny like a cayenne still is what i wanna know. Do they fill out at some point?. Also I don't think you know how big an inch is. All of those peppers are 2.5-3 inches
This might be a funny question, but I just finished a jar of these bought from the store. Can I reused the leftover liquid to pickle them? Would I still have to boil the solution? Also,my peppers always stay small. Do you use any particular fertilizeR? thanks
Reusing leftover liquid is not a good idea, plus the hot water softens the peppers a bit. I suppose if you BOILED the leftover liquid it might be okay, but a jug of vinegar is only a couple of bucks. As far as fertilizer, I use 10-10-10 from the feed store ($9 for a 40 lb bag).
@@Ryin88 Maybe start with 75/25. If it tastes too strong or not strong enough you can dump out the brine and adjust. There are lots of brine recipes online just don't add sugar.
I just used the common distilled 5% white vinegar, but you can use any type you like the flavor of. You can also add spices such as garlic if you like, just no sugar as that makes them taste like bread and butter sweet pickles.
How can something so delicious be so simple!... I ask the ladies in my family for recipes and they always leave out there secrets..so no one can copy ..my grandmother had a red velvet cake recipe she took to the grave with her..no matter what we do no one gets her icing right..I believe there is alot of old Grandma voodoo in processes just like this... Are you sure this is (all) there is to it..besides the obvious like cleanliness bla bla bla..like a pinch of salt..what is that..oh yeah..and a little of this and that..ya know...yeah I know... I'm holding you to this video Miss....I will report my out come to you after harvest Hahahaha.. Thank you for sharing your mystical kitchen voodoo..guys like me need help bad...hahahaba
They get tough and sometimes a little bitter. You can pickle the bigger ones but the smaller ones are better. Usually you have to pick them every 2-3 days.
Can they not be left out of the refrigerator? The way my cayenne peppers come on I wouldn't have enough room in my refrigerator for all the jars and regular food too. I picked over 1600 cayennes in their first picking and probably 3000 on the second and they are still coming on. If Pepperoncinis come on like that, I'd have to have a fridge for just them, lol.
What was the second seed vendor you recommended for seeds??? I have been robbing the peppers I buy in the store for seeds and then just let them dry out. Have not tried the new seeds yet but i will try in a couple of weeks or so.
Also saving seeds from grocery store produce is hit and miss, if it comes from outside the U.S. it is irradiated/sterile to prevent invasive insects, and things like peppers are rarely fully ripe when harvested.
@@anonz975 so I have to buy my seeds every year then or do the plants propogate themselves. I have like 10 - 11 seedlings I am getting ready to transfer. I am going to take part of my yard just to grow pepperoncinis cause I love to eat them. I usually buy the ones off Amazon but right now it is 30/2 and I am used to paying like 18/2. and these are big containers. Supplying the link. www.amazon.com/Roland-Pepperoncini-128-Ounce-Pack-2/dp/B0046LDT8Y/ref=sr_1_128?crid=6IW39RHKYM6&dchild=1&keywords=greek+salad+peppers&qid=1591048438&sprefix=greek+salad+pep%2Caps%2C162&sr=8-128
@@rcajun91405 Just let the fruit ripen fully and save seeds (preferably at the end of the season, as some plants top producing once they produce seeds). Only plants that are an issue are hybrids as their offspring may not be exactly like the parent, but few are hybrids and you can look up to see if a variety is.
You know I just got to this video from the pronunciation video about pepperoncini (it's pronounced how it's spelled, apparently). Then you go and pronounce it the incorrect way I was raised pronouncing it. And now I am so confused.
I just ruined a qt jar of peppers. I used a brine-fermenting method followed the instructions to a T I even bought weights to keep them submerged. The use of vegetable starter was optional so I didn't use any. 10 days later my husband had a bad tasting experience and they were thrown away. No more fermenting peppers for me.
Try this method, it is easy and it tastes just like store bought to me. If you are unsure start with a small jar. As long as you don't add anything strange to the brine (ie sugar) nothing can go wrong.
No matter how much you wash your hands, you should always use gloves because you are packing the jar with your natural bacteria and the peppers are then contaminated and will give you enteritis. Hygiene is very important when handling food.
Yeah I thought about that AFTER I made the video. I only prepare food for myself, plus I live with 5 large dogs and have a flock of chickens so natural resistance is the rule of thumb around here. Though I am fanatical about hand sanitizers when in public as I don't want "other people's germs" floating around. :)
I, along with several of my friends and family, tried your refrigerator peppers and to be honest, they are awful. Absolutely nothing like store bought. They did not lighten in color, are tough, and just taste like vinegar. Since I made them three months ago, they have been pickling more than long enough.
I have no idea what you could have done but as shown they lighten considerably in a few days if you use boiling hot brine and the correct type of pepper. They also aren't tough unless the peppers were too mature for pickling.
Oh and BTW you might want to read the ingredients on a jar of Mt. Olive pepperoncinis because that is what I did: Ingredients Imported Peppers, Water, Vinegar, Salt, Citric Acid, Calcium Chloride, 0.1% Sodium Benzoate (Preservative), Sodium Bisulfite (Preservative), and Yellow 5.
All Stores 900,000 Please Lower the price of all Brands of Military Equipment and Local for All Brands of Pepperconi Products and Production Cost Now 900,000 That's Too Much $$ 900,000 Now The Whole World 900,000 Now 🙏 🤲 🕍 🕌 ⛪ 🛕
Eating them straight from the garden is heavenly.
I ate pepperocini's for the first time in an Olive Garden salad. Been hooked ever since.
We threw a few seeds in plug trays this spring on a whim and were rewarded by a massive amount of these buggers. My first attempt at quick pickling suffered from not piercing the peppers and way too much sugar. Thanks for a simple guide to help get it right!
Yeah even a little sugar makes them taste like bread and butter pickles. Taste test the brine and add some garlic/spices if you like.
Thank you for the video. I grew some pepperoncini peppers this summer and just harvested some of them to pickle. I can't wait to try this first jar!!
I enjoyed your video and I'm getting ready to harvest my pepperoncini peppers today and start canning them. I live in southern Brazil and peperoncini seeds or the pepper alone are impossible to find here .So I had to ordered mine from eBay from Charlotte Tolleson in Toccoa Georgia I bought three packs of 25 seeds each of organically-grown golden Greek pepperoncini pepper seeds 3 packs cost $7.80 plus shipping of $2,95 total $10.75. It was very cheap I have about 70 to 75 plants to harvest and there's about 20 to 30 peperoncini per plant. I'm going to be doing a lot of canning. It was well worth it
Good for you! Yes you will be doing a LOT of canning. Make sure to use Calcium Chloride (Pickle Crisp) as they will get very soft/slimey if you can them without it. Course you can refrigerate pickle a few in the meantime if you don't ave any calcium chloride on hand.
I tried all kinds of different italian brands of peperoncini until i stumbled upon this turkish brand named omega.. They're the absolute best iv ever had!!
Try the greek ones
Thanks for sharing that, I will get some.
C_ Farther so... omega or the Greek ones?
Are they more like the ones in the store? The ones I grow turn olive green when pickled
Thank you this is my first year growing anything and I've got 7 pepper and seeing you plants that are going well and I was trying to see when it's time to pick them and you answered all of my questions and gave me a recipe thank you so much I subscribed as well
Glad you liked it. Hopefully you can benefit from all of my previous pickling mistakes.
How to pressure can pepperoncini.
Planted 6 pepperoncinis for the first this year and they are just starting to produce. Great video just what I needed, subbed thanks
With six you will have a lot of peppers! I planted 2 this year and each plant is producing about a quart of peppers a week. Next year I may just plant one.
Perfect video! Thank you. You covered everything I was wanting to know
Nice video. I grew these for the first time this year and can't wait to do this. I picked about enough to fit one jar yesterday.
I grew these for the first time this year and have made them with this recipe and it's simple and delish! Taste like the store bought only fresher. Got mine at Hoss tools
And did you add the ascorbic acid/pickle crisp?
New sub..I found pepperoncini at our local nursery but don't ever recall ever seeing them at HD or Lowes. I planted one for the first time this year and it's exploding with them. I didn't know how big they should be to pick and now I see some are too big so my husband will be eating those fresh. Thanks to your video I can just let a few stay until they turn brown to collect the seeds and will be doing for sure. Are they like the bush beans where the more you pick they more grow? My take away is pick between 1.5 to 2", for seeds don't pick until they turn brown, after piercing at both ends cram the jars full and push out the air and cram some more in. Growing is enough for me at this point so maybe next year I'll do refridge canning. I don't know if these have pest problems but since I saw some ants I sprinkled cinnamon on top of the soil. They'll vacate quickly and move on because they hate the smell of it. Thank you for sharing your knowledge.
I tried canning banana peppers many years ago, but I wasn't happy with the results. I'll try ordering actual pepperoncini pepper seeds next time. I also love the tip of slicing them too!
You have to use pickle crisp (calcium chloride) else they turn to mush when water bath canning.
loved your video. going to make some refrig pickled pepperoncinis today. Thank you.
Loved your Video, Thank you !
This really answered all my questions, thank you!
well damn came here to see if i wanted to grow this or another cayanne in my last indoor spot and ended up learning a recipe for pickling that i can actually use THANK YOU
Thank you for your kind words!
I grew up with these, we always put them on a sandwich and they were in many dishes. I think from Asia to the Middle East to Greece and Italy they are just a staple. I can see why, what wonderful flavor. Sometimes I like a pita sandwich with them and some mustard and lettuce, it's just a wonderful pepper. I bought a big jar at Big Lots and they were so hot I couldn't eat them. I boiled them, soaked them in sugar, still too dang hot--if anyone has a suggestion let me know.
My one pepperoncini plant has grown a bunch of peppers but they are more shriveled looking than most I've seen. I am going to pickle them with a couple jalapenos I grew. Have you mixed other peppers or garlic when you are pickling pepperoncinis? You video was so helpful. Do you have a brine recipe posted?
Great video!
I been looking for a recipe like store bought for a few days... Thank u!!
Great simple video thank you
I’m on it 😂
Thank you for this! I'm trying it this afternoon. I bought my pepperoncini seeds from Baker Creek Nursery's website. Heirloom, non GMO.
Hi you have seed for this chili
@@tajenn9428 yes, Baker Creek Heirloom Seeds has them.
MIgardener have the seeds also!! Very good germination!
Mahalo for the informative video 🎉🌺🙏🏼
Perfect video thank you! It's exactly what I needed to hear.
Thanks so much for the information it's exactly what I was looking for. 👍🤗
I found some seeds from Burpees. Looking forward to trying them and hoping they aren't too hot for me.
Awesome 👏
How long do they last in the fridge?
Great content! Thanks!
Great video
Thank you!
Awesome video and I'll have to try this recipe out. I'm very close harvest. Thank you
Very nice video. By the way, Burpee sells pepperoncini seeds. They are the biggest name in the seed industry.
I love these
I'm moving into a new 1 bedroom soon. This is the first thing I want to plant!!! Any suggestions on what to plant them in and some care instructions. Thanks so much!!!
They need lots of sun, if growing in a container use a 3 gal pot. Start the seedlings 2 months before they can go outside, I like the liquid miracle grow fertilizer (they grow really well with that), just use very weak 1/3rd strength fertilizer with seedlings. Don't let the pots get too dry.
Hilarious. You are going to plant things in a 1 bedroom? Weird.
I love the store pickled ones and have grown them before and again this year to can, but the majority of them have zero heat and I like the heat, did yours have heat? I just read to not water them regularly and use sulfur to get the heat?
I just planted some today. You stated that they last a really long time in the fridge. How long is a really long time?
I am not responsible for any cases of food poisoning however I store mine for a couple of months and they are fine. If you want to go beyond that then be safe and water bath can (using an official canning recipe without sugar, and be sure to use pickle crisp).
@@anonz975 ~ Thanks for the reply!
I can keep a jar going for a couple of months.
For seeds, simply order an Italian Pizza and ask for the pepper topping...this way you can place them in a jar above your refrigerator to dry, and there you have seeds. Yummy Yummy. Kitchen Hacks, you never go wrong.
The green ones aren't ripe and don't have viable seeds. Plus they were baked. :)
@@anonz975 , thanks. However the pepper which were on the pizza were fresh, yellow in color but, not baked. I suppose they just plopped them on top. lol
@@irishstock2108 Those may have been pickled banana peppers. These turn a dark brown when ripe.
Thank you for posting, I love these peppers...they're the only ones I like to eat by themselves!! How can I store these on the shelf if I have too many to pickle at once? Can I put them in a solution to store for months on the shelf, then pickle when about ready to eat?
The vinegar/water solution preserves them, if you want to store them for a long time or at room temperature then waterbath can them. Look up a good "sugar free" waterbath canning recipe for that and be sure to use calcium chloride else they will become mushy/soft.
@@anonz975 thank you!
Thank you for the video. Do you have a good source for info on canning and pickling? This will be my first year
Thank you for sharing. ❤
I have red peppers right now are they good for Pickling?
I also have Green chiles. I have alot but don't know what to do with them all. Any ideas?
I love pepperoncinis! I eat them plain from the jar (: also amazing on pepperoni pizza! Pepperoni pepperoncini pizza 😂😂 🍕 🌶 🫑
Thank you 😊
Thx I have always loved peperocini
Thanks for watching!
Thank you!
Thanks for sharing i plan to plant these in spring do they heavily crop?
Yes they are very heavy producers. When they get going they need to be picked every 2 days to keep up with them.
@@anonz975 that's excellent i grew the chishito type last year they produce really well too but they do lack the heat
So the pepperoncini will be a good choice from what i have read they have just the right amount of heat very pleasant and not too hot
@@radj4719 They have a very mild heat that makes them a good on salads or as a side for sandwiches, burgers etc... Lots of uses.
The seeds that i bought are labelled (golden greek pepperoncini) is there two different types? Like a regular pepperoncini and a golden type
@@radj4719 Golden Greek is the right variety for pickling. That is the type I grow.
I had these at Olive Garden and got addicted
how do you make your brine?
MI Gardner also has seeds
In Canada, you can get seeds from West Coast Seeds located in Delta ,British Columbia. Free catalogue and they will ship anywhere.
Hi! Is apache and this chilli the same?
Can I use the same recipe that used for pickles
You can but they will taste like pickles especially if there is any sugar in the recipe.
If I harvest more peppers a week or two later, can I add them to same jar and will they pickle as well? Or should I put them in their own new jar?
I would start a new jar. The initial heat of the brine plays a part.
I tried this before last year and it tasted nothing like store bought 😭 I wonder if the type of vinegar matters and the store bought always have an acid in them. What vinegar did you use by chance? I didn’t put sugar in either.
You may have a more sensitive pallet. Read the ingredients on a jar of store bought and add garlic or whatever as you see fit. I use regular white vinegar though you might like apple cider vinegar better.
Why do mine look skinny like a cayenne still is what i wanna know. Do they fill out at some point?. Also I don't think you know how big an inch is. All of those peppers are 2.5-3 inches
This might be a funny question, but I just finished a jar of these bought from the store. Can I reused the leftover liquid to pickle them? Would I still have to boil the solution? Also,my peppers always stay small. Do you use any particular fertilizeR? thanks
Reusing leftover liquid is not a good idea, plus the hot water softens the peppers a bit. I suppose if you BOILED the leftover liquid it might be okay, but a jug of vinegar is only a couple of bucks. As far as fertilizer, I use 10-10-10 from the feed store ($9 for a 40 lb bag).
@@anonz975 thanks so much ! I was just worried about getting the brine right lol but a 50/50 mix should be easy.
@@Ryin88 Maybe start with 75/25. If it tastes too strong or not strong enough you can dump out the brine and adjust. There are lots of brine recipes online just don't add sugar.
Does this recipe work for banana and wax peppers?
Yes, banana peppers come out about the same as pepperoncini. Never had wax peppers but if they would taste good in a vinegar brine it would work.
@@anonz975 Thanks, I started growing peppers with some of my neighbors and the banana peppers look exactly like pepperchini peppers.
Can they grow in a colder climate
Start them early indoors so they are good sized by the last frost and your warm season should be long enough for a nice harvest.
What kind of vinegar did you use
I just used the common distilled 5% white vinegar, but you can use any type you like the flavor of. You can also add spices such as garlic if you like, just no sugar as that makes them taste like bread and butter sweet pickles.
Never eat a pizza without pepperoncinis lol
I love these on a greek salad but the ones I've had weren't hot ...I hear people saying they are a hot pepper?
They have a tiny bit of heat but are not hot by any stretch.
How can something so delicious be so simple!...
I ask the ladies in my family for recipes and they always leave out there secrets..so no one can copy ..my grandmother had a red velvet cake recipe she took to the grave with her..no matter what we do no one gets her icing right..I believe there is alot of old Grandma voodoo in processes just like this...
Are you sure this is (all) there is to it..besides the obvious like cleanliness bla bla bla..like a pinch of salt..what is that..oh yeah..and a little of this and that..ya know...yeah I know...
I'm holding you to this video Miss....I will report my out come to you after harvest
Hahahaha..
Thank you for sharing your mystical kitchen voodoo..guys like me need help bad...hahahaba
Why shouldn’t we pickle them if longer than 2 inches?
They get tough and sometimes a little bitter. You can pickle the bigger ones but the smaller ones are better. Usually you have to pick them every 2-3 days.
my wife planted over 50 plants and now I have 6 buckets of peppers I dry some make a puree and end up pickling to many-does anyone need any
I've only 4 plants and they are very prolific.
Can they not be left out of the refrigerator? The way my cayenne peppers come on I wouldn't have enough room in my refrigerator for all the jars and regular food too. I picked over 1600 cayennes in their first picking and probably 3000 on the second and they are still coming on. If Pepperoncinis come on like that, I'd have to have a fridge for just them, lol.
I love pepperoncinci peppers, but my tummy doesn’t 😢
i'm guessing i can't grow them inside?
hi is this chili is not very hot i am looked on the net and I did not find
Very little heat. Search for Golden Greek Pepperoncini seeds on google and you will find some.
When you eat this chili you feel mildly hot
White distilled vinegar?
That is what I used.
You can also get them from Migardener
i actually like the immature peppers best less green and a softer texture
What was the second seed vendor you recommended for seeds??? I have been robbing the peppers I buy in the store for seeds and then just let them dry out. Have not tried the new seeds yet but i will try in a couple of weeks or so.
Possibly Eden Brothers, though I buy most of my seeds off ebay from other home gardeners. Some other seed sellers also carry them.
Also saving seeds from grocery store produce is hit and miss, if it comes from outside the U.S. it is irradiated/sterile to prevent invasive insects, and things like peppers are rarely fully ripe when harvested.
@@anonz975 so I have to buy my seeds every year then or do the plants propogate themselves. I have like 10 - 11 seedlings I am getting ready to transfer. I am going to take part of my yard just to grow pepperoncinis cause I love to eat them. I usually buy the ones off Amazon but right now it is 30/2 and I am used to paying like 18/2. and these are big containers. Supplying the link. www.amazon.com/Roland-Pepperoncini-128-Ounce-Pack-2/dp/B0046LDT8Y/ref=sr_1_128?crid=6IW39RHKYM6&dchild=1&keywords=greek+salad+peppers&qid=1591048438&sprefix=greek+salad+pep%2Caps%2C162&sr=8-128
@@rcajun91405 Just let the fruit ripen fully and save seeds (preferably at the end of the season, as some plants top producing once they produce seeds). Only plants that are an issue are hybrids as their offspring may not be exactly like the parent, but few are hybrids and you can look up to see if a variety is.
You know I just got to this video from the pronunciation video about pepperoncini (it's pronounced how it's spelled, apparently). Then you go and pronounce it the incorrect way I was raised pronouncing it. And now I am so confused.
Pretty sure I mispronounced it! I heard others say it and thought it was the same pepper but maybe it isn't.
It's pronounced pepper-chee-nee
I got my pepperoncini seeds from Walmart
I just ruined a qt jar of peppers. I used a brine-fermenting method followed the instructions to a T I even bought weights to keep them submerged. The use of vegetable starter was optional so I didn't use any. 10 days later my husband had a bad tasting experience and they were thrown away. No more fermenting peppers for me.
Try this method, it is easy and it tastes just like store bought to me. If you are unsure start with a small jar. As long as you don't add anything strange to the brine (ie sugar) nothing can go wrong.
Rare seeds sell them
I like to eat them by themselves without anything with them lol
So good
They sale them at Walmart
No matter how much you wash your hands, you should always use gloves because you are packing the jar with your natural bacteria and the peppers are then contaminated and will give you enteritis. Hygiene is very important when handling food.
Yeah I thought about that AFTER I made the video. I only prepare food for myself, plus I live with 5 large dogs and have a flock of chickens so natural resistance is the rule of thumb around here. Though I am fanatical about hand sanitizers when in public as I don't want "other people's germs" floating around. :)
Nice video, they are not peppercinis, they are pepperoncinis.
Thanks, I wasn't sure about the pronunciation. At least I spelled it right so people will know which pepper it refers to.
Peppppppperoooonnnncciiiiniii
Was thinking the ssme thing lol. PepperoNcini
I, along with several of my friends and family, tried your refrigerator peppers and to be honest, they are awful. Absolutely nothing like store bought. They did not lighten in color, are tough, and just taste like vinegar. Since I made them three months ago, they have been pickling more than long enough.
I have no idea what you could have done but as shown they lighten considerably in a few days if you use boiling hot brine and the correct type of pepper. They also aren't tough unless the peppers were too mature for pickling.
Oh and BTW you might want to read the ingredients on a jar of Mt. Olive pepperoncinis because that is what I did: Ingredients Imported Peppers, Water, Vinegar, Salt, Citric Acid, Calcium Chloride, 0.1% Sodium Benzoate (Preservative), Sodium Bisulfite (Preservative), and Yellow 5.
All Stores 900,000 Please Lower the price of all Brands of Military Equipment and Local for All Brands of Pepperconi Products and Production Cost Now 900,000 That's Too Much $$ 900,000 Now The Whole World 900,000 Now 🙏 🤲 🕍 🕌 ⛪ 🛕
Was that the happiest days of our lives at the beginning?