/ck/ - Food & Cooking

bumping with extreme interest please let me know

>>4150524
It's night, things are slowing down. Come back tomorrow and bump then.

I'll bump with a story, untill someone comes in with the right answer. I'll get the pickled cheap pepperochinis, pour off 1/2 the liquor, stuff the jar with a few garlic cloves, some diced onion, try some dill in ther, and a spoonful of pickling spices. fill up the jar with vinegar and put in the fridge for a week. open em eat ont, maybe they'll have to sit in there andother 2 or 3 weeks

>>4150524

I'm not sure what the best brand is, but I know I prefer the Greek ones to the Italian pepperoncini.

Your thread will still be here 12 hours later. No need to bump so soon. I do hope you get some decent replies, though.

and start planning on growing pepperochini in the garden this year

>>4150535
i currently buy 'mild' greek

don't be afraid to throw sfull in your 1/2 filled pep bottles, and slide then to the back of the fridge to let them work a few weeks

>>4150552
what does this mean?

>>4150552
wat

Could you try that again?

>>4150588

don't be afraid

I've tried various brands and found that these tasted the best. Don't question it, just trust me.

mezetta is pretty good, only ones ive tried though since i get them cheap from work

Step it up.

>>4150562
>>4150588
My guess, pickled eggs.
Or other cold pickling stuff.

Reuse the juice leftover after the peppers are gone.

>>4152193
>>4150562
>>4150588

Put some vegetables in the old pepper jar and wait a while.

Profit: spicy pickled vegetables.

how can i be a pepperoncini connoisseur

>>4152183
This x465

Where the fuck can I get the greek ones in the UK?