Pickled Pepperoncinis

I followed this recipe last night to make Pickled Pepperoncinis! So excited to taste the final product! I quartered the recipe to make just two pints, since I didn't have 4 quarts of pepperoncinis yet. I also opted for omitting the olive oil. Wouldn't mind trying it next time...just kind of forgot this time.

Pickled Pepperoncini
Yield: 8 pints
4 quarts peppers
4 cups vinegar
4 cups water
4 teaspoons salt olive oil (optional)

Wash peppers thoroughly. Remove core, seeds,
and stems of large peppers. Cut as desired, or leave
whole after coring. The small, hot peppers may
be left whole with stems intact. Make 2 small slits
in whole peppers. Mix vinegar and water, heat to 150-
160F/66-71C about to the simmering point. Since it is
rather volatile, vinegar should not boil a longtime.
Pack peppers rather tightly into jars. Pour hot
vinegar and water over the peppers to 1/2 inch
of jar rim. Add salt to taste, seal, and process 15
minutes in hot-water bath. If oil is desired, add
vinegar to only 3/4 in of jar top. Add olive oil to
come 1/2 in from top. The peppers will be coated
with oil when they pass through the oil layer as
you use them.