I was hoping someone would share with me any recipe they have to preserve peperoncinis or banana peppers (golden greek).
I eat so many peperoncinis it only makes sense to try some can some myself. What I'd like is this: http://www.mezzetta.com/our-products/detail/peperoncini.
This is the brand I usually buy. The ingredient list says peppers, distilled vinegar, water, and sea salt. My only experience is slicing up some habaneros last summer and putting them in vinegar for a week or so. They turned out great, and I gave a lot away.
But I really want to replicate the pepperoncinis from Mazzetta.
Any help would be greatly appreciated!