I planted Pepperoncini Pepper seeds on a Bounty today. I love pickling these and putting rings in my wraps.
These seeds were part of a seed package from Organo Republic, a farm in Florida. I bought this package of 14 different peppers seeds, 50 seeds each. I got this collection from Amazon. I ordered this collection Friday afternoon and it was delivered by Amazon Saturday at Noon. Everything else I'm planting today is from that collection. That whole collection cost $16 delivered.
Prepare a week before jarring peppers. After peppers are added keep in fridge for 2 weeks before using. Good for a year in fridge. Mine never last 3 months. This always makes more than you need per quart.
2 cups of white vinegar 1 cup of spring water 6 peppercorns 4 cloves garlic, cut in half 2 tablespoons sea salt 2 tablespoons Splenda (I use this because I am diabetic. You nay prefer sugar) 1 teaspoon mustard seeds
Heat ONLY until salt and sweetener are dissolved. Don't simmer. You want the acid of the brine to absorb the flavor of the garlic, peppercorns and mustard seeds. You don't want to cook the flavor into the brine. That is why you prepare the brine a week in advance.
You're welcome. I need to add, if you are going to can them, use more vinegar. I only do fridge pickles or fermentation now. You'll want more acid for canning. At least 3 vinegar to 1 water. You can use pure vinegar.