Peperoncini

 Peperoncini

This recipe is much like the preceding one, except that here I simplify the seasonings and use

thin, straight, mild-flavored, yellow-green peppers that are just long enough to fit into a pint

mason jar. You may have seen them pickled in jars in gourmet shops. Since these peppers

may be labeled simply peperoncini in seed catalogs, you need to look at the picture and read

the description to be sure you’re getting the variety you want. Japanese fushimi peppers and

some Spanish guindilla varieties make good substitutes.

Makes 4 pints

8 small garlic cloves, peeled

2 small Mediterranean bay leaves, torn in half

2 pounds straight green peperoncini, each slit once lengthwise, stems trimmed to about 1/4 inch

2 cups cider vinegar, white wine vinegar, or distilled white vinegar (at least 5 percent)

2 cups water

4 teaspoons pickling salt

1/4 cup olive oil

1. Divide the garlic and pieces of bay leaf evenly among 4 pint jars. Pack the peppers

vertically in the jars.

2. In a nonreactive saucepan, bring the vinegar, water, and salt to a boil. Pour the hot

liquid over the peppers, leaving slightly more than 1/2 inch headspace. Wait about 5

minutes for the liquid to fill the cavities of the peppers, and add more liquid as needed.

Then pour 1 tablespoon olive oil into each jar. Close the jars with two-piece caps

(make sure the rims are free of oil, which could prevent a good seal). Process the jars

for 10 minutes in a boiling-water bath.

3. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the

peppers.