This quick refrigerator pickled pepperoncini recipe is the best way to preserve a surplus of peppers this summer!
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Poke a small whole into each pepper & fill a mason jar most of the way full before adding –coriander seeds, peppercorns, bay leaf, & garlic to the jar
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–In a small pot, bring the water, vinegar, sugar or honey, & salt to a boil
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Pour the hot vinegar mixture into the jar to cover the peppers
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Refrigerate covered for 2-4 weeks before enjoying!
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