@ourmidwestroots Pickled pepperoncini peppers! Feels like a crime posting this with the #antipastogate happening 🤫This is a canning recipe, makes 6 wide mouth pints!- 1.5 pounds peppeoncini peppers - 4 cups water - 4 cups white distilled vinegar - 4 tbsp picking and canning salt (or kosher)- 4 tbsp white or organic cane sugar - 1/2 tsp turmeric (optional for color) - 6 cloves garlic - 3 bay leaves, broken in half - 2 tsp peppercorn divided between jars - 1/8 tsp per jar pickle crisp (optional,

Day 1 • Peach Week: Canning #canning #canningseason #foodies #peaches #cookingwithshereen | Cooking with Shereen