Two weeks ago, we picked up some pepperoncini from Burge Farms with the plan to pickle them. Then they languished in the fridge. When I pulled them out to pickle them yesterday, I'm happy to say that they were still in good condition. This fridge seems to keep vegetables happier. I used the recipe out of Joy of Pickling, which I really think is a solid pickling cookbook. I slit the pepperoncini and then covered them with hot brine and covered each jar with olive oil.
The processing I knew would be interesting. It took probably about 45 minutes to heat up the water, which is far less than at the old house, but might have taken less time if I stopped opening the top when I thought I heard it boiling. Ten minutes of processing later, and it was done.
I donated a jar to Adam already. I hope they turn out.
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